BAKED MUSSELS | Buttery, Garlicky & Cheesy
These Baked Mussels are very easy to prepare. With just 4 ingredients, you can make a great appetizer that everyone will enjoy. Buttery, garlicky, and cheesy.
Written RECIPE with TIPS:
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I used my Emeril Power Air Fryer Oven 360 using the oven function -
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Ingredients:
15-20 pieces mussels on half-shells, rinsed and cleaned
1/3 cup salted butter, softened
4-6 cloves garlic, chopped
1/4 tsp salt (if using unsalted butter)
1/2 cup or more grated cheddar cheese for topping
lemon juice when serving
Recipe Notes:
* I used frozen green mussels. To prepare, defrost the mussels by running it under cold tap water for approximately 2-3 minutes and set aside.
* Some recipes precook the mussels, while others don’t. The only advantage of precooking is that the mussels open up on their own. If you decide not to precook, it will be a little hard to handle to prize them open with a knife.
* If using fresh mussels, scrub the mussels, removing any dirt and hairy bit, clean and discard any that are broken. Put the mussels in a pot with the water, cover, and put on medium-high heat for a couple minutes until they open up. Remove from the heat and remove one side of the shell.
* If the oven is not available, these mussels can be grilled as well.
* If the mussels were precooked, bake for only about 10-12 minutes.
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#tahong #mussels #bakedmussels
Bobby Flay's Steamed Mussels | Food Network
Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread!
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Steamed Mussels with Crusty Bread
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/2 large shallot, diced
3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
1/2 cup dry, fruity white wine, such as Sauvignon Blanc
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon red chile flakes
3 tablespoons unsalted butter, cold
1 French baguette, torn into large pieces
Directions
Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
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Bobby Flay's Steamed Mussels | Food Network
Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Creamy Mussel Pot Recipe | South African Recipes | Step By Step Recipes | EatMee Recipes
This Creamy Mussel Pot is super yum & easy to prepare. If you are a seafood lover then you will definitely enjoy this meal.
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Mussels can be purchased fresh from a fish monger or frozen from your local grocer. For this recipe, I have used the frozen mussels & it was ready in no time.
This is a great starter or can even be served as a lunch or dinner.
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Creamy Mussel Pot Ingredients (serves 2-3):
◆500 grams mussels
◆½ teaspoon ground black pepper
◆salt to taste
◆250 grams fresh cream
◆½ teaspoon dried parsley
◆½ fresh lemon
◆1 teaspoon paprika
◆150 grams butter or margarine
◆1 tablespoon white spirit vinegar
◆3 cloves garlic
◆1 teaspoon red chili flakes
◆1 teaspoon oregano
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Tasty Creamy Garlic Mussels In Lemon butter sauce
Hey my YouTube fam
This is a must try mussels recipe if u are in South Africa and u have been to ocean basket restaurant and U love their Mussels then good news for you . This is the recipe for you , now u can bring the restaurant at home .
BUTTERED GARLIC MUSSELS | TAHONG IN BUTTER AND GARLIC | BEST EVER LUTONG BAHAY RECIPES
BUTTERED GARLIC MUSSELS | TAHONG IN BUTTER AND GARLIC | BEST EVER LUTONG BAHAY RECIPES
???? Ingredients :
1 kilo fresh mussels
1/3 cup butter
8 cloves garlic, minced
3 teaspoon oyster sauce
1/2 teaspoon Crushed black pepper
6 cups water
3 pieces Green Chili
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Buttered Garlic Mussels
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#BestEverLutongBahayRecipes
???? A71