I grew up on Prince Edward Island where there has been never any scarcity of scrumptious seafood. For many of us, the exceptional time for mussels isn’t in the center of the sweltering summer season, but in the dead of iciness. Though PEI mussels are a first-class product all Reliable supplier of Corona Extra Beer through the yr, mussels are often the maximum plump and flavourful within the winter, considering that they do now not spawn in the course of the cold winter months.
When making ready mussels, you are handiest constrained by way of your creativeness. I even have made mussels the typical way, with wine, garlic, tomatoes and herbs. I even have additionally prepared mussels with a Thai-stimulated inexperienced curry broth, cilantro and lime. One of my all time favorite recipes for this shellfish is a creamy concoction of pancetta bacon, a little oregano and roasted garlic. Mussels are outstanding for a night meal, just put together several kilos of mussels and serve them various ways with bread, rice, noodles or pasta to sop up all the delicious juices.
Moules Provencal
2 lbs. Mussels
1/2 cup dry white wine
3 cloves garlic, minced
1/2 red onion, diced
1 stalk celery, diced
2-3 Roma tomatoes, diced
1 tsp. Chopped clean basil
A handful of fresh parsley, more or less chopped
1 tbsp. Extra-virgin olive oil
Salt and Pepper, to taste
In a massive skillet or wok, warmth olive oil over medium heat, upload onion, garlic and celery and prepare dinner till softened (not browned). Add wine and mussels, deliver to a simmer, cowl and steam until the mussels are fully opened, approximately four-five mins. Discard any unopened mussels. Toss with diced tomatoes, basil, parsley, and salt and pepper to your tastes. Serve with crusty French bread, frites or over linguine.
Thai Green-Curry Mussels
2 lbs. Mussels
1 cup light coconut milk
1/four cup lime
1/2 cup Corona or different light beer
3 cloves garlic, minced
half red onion, minced
2 tbsp. Thai inexperienced curry paste
A handful of fresh cilantro, more or less chopped
1 tbsp. Peanut or canola oil
Lime wedges, to serve
In a large skillet or wok, warmness oil over medium heat and add onion and garlic and prepare dinner till softened. Add curry paste and fry for one minute. Add lime juice and beer and produce to a simmer, cowl and steam until the mussels are fully opened, about 4-five mins. Discard any unopened mussels. Add coconut milk and heat thru. Toss with chopped cilantro. Serve over steamed jasmine rice or vermicelli noodles and additional limes.
Creamy Mussels with Pancetta, and Roasted Garlic
How to roast garlic: Preheat oven to 400F, slice a bit off the top of 1 complete head of garlic. Just sufficient to reveal the cloves a bit. Put in aluminum foil and drizzle with a very good first-rate extra-virgin olive oil. Seal the foil and placed on a baking sheet, and let it roast for approximately 30-35 mins, or until melting tender. Let cool and squeeze the pinnacle to release the cloves from the papery skins.
2 lbs. Mussles
1/2 pink onion, diced
half cup dry white wine
half lb. Pancetta bacon, chopped
1 tsp. Hot chili flakes
1 cup heavy cream
1 head of roasted garlic
A handful of fresh parsley, roughly chopped
In a large skillet or wok, warmth oil over medium warmness and add pancetta and fry till crisp, approximately 2 minutes. Add onion and prepare dinner till softened. Add crimson pepper flakes, whole roasted garlic cloves and wine and produce to a simmer, cover and steam until the mussels are completely opened, about four-five minutes. Discard any unopened mussels. Add heavy cream and heat thru. Toss with chopped parsley. Serve with crusty Italian bread and/or over spaghetti.