If you’re not familiar with a classic mussels recipe, this simple one will surely turn your taste buds on. The following two recipes feature French steamed mussels in a creamy white wine broth and Spanish style mussels cooked in tomato and fennel broth. Read on to get the most delicious mussels recipe ever. But before we dive into the recipes, let’s take a closer look at what they entail.
Simple and classic mussels recipe
One of the most underrated shellfish is mussels. These creamy garlicky wine-infused mussels are a Provencal classic and are delicious served with crusty bread and pasta. Mussels can also be served as part of a paella, a rice dish loaded with meat, vegetables and seafood. The rice dish is perfect for dinner parties or company dinners, but you can make this recipe on a weeknight as well.
First, heat up a large pot over medium-high heat. Place the shallots, garlic, and bay leaves. Add a dash of salt and pepper. Cover the pot and wait three minutes. When the mussels are ready, remove them and discard the shells. Once they’re cooked, drain them and discard them. You can eat them immediately or keep them refrigerated for up to a day.
French steamed mussels in a delicious white wine and garlic cream broth
This dish is a classic French preparation, which calls for a white wine and garlic cream broth. This simple but elegant seafood dish is perfect for entertaining friends and family. When you are looking for a tasty seafood recipe, French steamed mussels are an excellent choice. They have a delicate flavor and are the perfect appetizer. If you are not sure what to cook them in, read on to learn how to prepare them.
The most common way to prepare mussels is to cook them in a broth made of white wine and garlic. You can either make this sauce from the cooking liquid or from scratch. Whether you want to serve the mussels over pasta or as an appetizer, this dish is sure to please your dinner guests. The best part is that you can prepare this delicious seafood dish in less than 20 minutes!
Spanish style stew with mussels in a tomato-fennel broth
This traditional seafood stew from the Catalan coast is an excellent choice for cold winter days. This dish can feature any variety of shellfish or other seafood. The dish can also be made with shrimp, calamari, or other pieces of fish. Spanish seafood stews can be made spicy or mild, but don’t add too much heat – you can add a bit of saffron, fennel seeds, or smoked paprika.
Begin by cooking the fennel in olive oil over medium heat. Once it becomes brown and translucent, add the garlic and red pepper flakes. Once these have softened, add the tomatoes and fennel to the stew. Cook the vegetables for another five to six minutes before adding the mussels. Add the fish to the stew when it is almost ready to serve. Add 2 tablespoons of fresh parsley to the stew just before serving.