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Need quick help-ideas for a mussels/scampi recipe
Need quick help-ideas for a mussels/scampi recipe
Not good at this, but I'm gonna' give it a whirl here at home before I try it on vaca.
So-
Is there a "mussel scampi" recipe ?
Any advice is always appreciated.-
I miss it there...
Smiles-
MJ
So-
Is there a "mussel scampi" recipe ?
Any advice is always appreciated.-
I miss it there...
Smiles-
MJ
I am not sure if you mean over pasta or not? To me scampi means garlic-white wine-butter sauce. Here is my go-to method for two people:
2 lbs. mussels (I prefer the small farmed PEI ones), debearded and scrubbed
1 cup dry white wine
2-3 cloves garlic, finely minced
4 tbsp. butter
1/4 cup minced flat leaf parsely
cracked black pepper
Put mussels in large pot with wine and garlic, cover
and steam until opened. Remove mussels from pot, cover and keep warm. Strain broth through cheesecloth to eliminate grit and the garlic. Place broth back in pot, bring back to a boil and add the butter. Swirl until melted, add in the mussels and parlsey, plus pepper to taste. Serve hot with crusty bread.
If you like a stronger garlic flavor (I do!), cook two cloves of finely sliced garlic in the butter before adding it to the pot of hot broth. Add the sliced cooked garlic with the butter.
2 lbs. mussels (I prefer the small farmed PEI ones), debearded and scrubbed
1 cup dry white wine
2-3 cloves garlic, finely minced
4 tbsp. butter
1/4 cup minced flat leaf parsely
cracked black pepper
Put mussels in large pot with wine and garlic, cover
and steam until opened. Remove mussels from pot, cover and keep warm. Strain broth through cheesecloth to eliminate grit and the garlic. Place broth back in pot, bring back to a boil and add the butter. Swirl until melted, add in the mussels and parlsey, plus pepper to taste. Serve hot with crusty bread.
If you like a stronger garlic flavor (I do!), cook two cloves of finely sliced garlic in the butter before adding it to the pot of hot broth. Add the sliced cooked garlic with the butter.
It's like looking in your soup and finding a whole different alphabet.
This is the Barefoot Contessa's recipe which I got from Foodnetwork and it is a HIT! I buy a loaf of french bread to slice to dip in the sauce. My family loves it!
Ingredients
3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Ingredients
3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Thanks, guys!
I basically used Liamsaunts' recipe, but also added in some cracked red pepper flakes, and a little tomato puree. ( I don't think that's an official "scampi" anymore, but...
)
I then steamed fresh Maine lobster and added it into the sauce.
A little different, but very savory & delicious if you don't mind me saying!!!
The lobster melted in our mouths, and you just can't go wrong with angel hair pasta, 14 Hands Chardonnay, and a crusty baguette!
Thanks again, and always
Smiles-
MJ
I basically used Liamsaunts' recipe, but also added in some cracked red pepper flakes, and a little tomato puree. ( I don't think that's an official "scampi" anymore, but...
)I then steamed fresh Maine lobster and added it into the sauce.
A little different, but very savory & delicious if you don't mind me saying!!!
The lobster melted in our mouths, and you just can't go wrong with angel hair pasta, 14 Hands Chardonnay, and a crusty baguette!
Thanks again, and always
Smiles-
MJ