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Mussels recipes - 337 recipes

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Top rated Mussels recipes

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Fresh New Zealand mussels roasted with shallots, crispy bacon, garlic, and topped with a delicious breadcrumb mixtu

  • 1/2 pound New Zealand green muscles or black muscles (about 6 mussels)
  • 1 cup salt
  • 4 slices bacon, chopped
  • 2 tablespoons sliced shallots
  • 1 tablespoon shaved garlic
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup Panko (Japanese style breadcrumbs)
  • 1/4 cup Italian (flat-leaf) parsley, finely chopped
  • Pinch kosher salt
5/5 (6 Votes)

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Adapted recipe by Leitesculinaria Original recipe by Greg and Lucy Malouf from Turquoise: A Chef’s Travels in Tur

  • 1/4 cup currants
  • 1/3 pound short-grain rice
  • 30 mussels, cleaned and bearded
  • 1/3 cup olive oil
  • 2 ounces pine nuts
  • 1 large onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 vine-ripened tomato, grated
  • Pinch of sea salt
  • Boiling water
  • 1/3 cup finely chopped dill
  • 1/3 cup finely chopped flat-leaf parsley leaves
  • Lemon wedges to serve
5/5 (6 Votes)

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Using a food processor, finely chop the parsley, olives, garlic and lemon zest

  • 1 cup packed flat-leaf parsley
  • 3/4 cup pitted green olives, or olives with pimientos, plus 3 tbsp olive brine
  • 3 - 4 cloves garlic, pasted or grated
  • 1 lemon, zested and juiced
  • 6 tablespoons EVOO
  • 2 small onions, chopped
  • salt and pepper
  • 1/2 cup good quality gin
  • 1/4 cup dry vermouth
  • 3 pounds medium mussels (about 4 dozen) scrubbed
  • 3 tablespoons butter
  • warm, crusty bread, torn into chunks, for mopping
5/5 (6 Votes)

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Heat olive oil in a large, deep skillet over medium heat

  • 2 tablespoons olive oil
  • 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
  • 1 small red bell pepper, cut into thin, short strips
  • 1 small onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 pounds fresh mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges
5/5 (4 Votes)

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A sweet carrot-and-almond sauce adds extra flavor and enriches the delicious mussel cooking broth

  • 2 tablespoons extra-virgin olive oil
  • 1 large carrot, cut into 1/2-inch pieces
  • 1 orange bell pepper, cut into 1/2-inch pieces
  • 2 scallions—white and light green parts sliced, dark green parts reserved
  • 2 plum tomatoes, chopped
  • 2 tablespoons chopped salted roasted almonds
  • 1 teaspoon sherry vinegar
  • 1/8 teaspoon pimentón de la Vera
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 pounds mussels, scrubbed and debearded
  • 1/4 cup dry Cava
  • 1/2 cup bottled clam juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped parsley
  • Toasted country bread brushed with olive oil, for serving
5/5 (2 Votes)

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This recipe is one of the simplest and most delectable recipes in the book

  • 2 * 2 teaspoons butter
  • 3 * 3 garlic cloves, chopped
  • 1 * 1 cup dry white wine
  • 2 * 2 tablespoons half and half
  • 2 1/2 * 2 1/2 teaspoons saffron threads
  • 1 * 1 cup clam juice
  • 4 * 4 scallions, thinly sliced
  • 3 * 3 tomatoes, seeded, and chopped
  • 3 * 3 tablespoons lemon juice
  • 8 * 8 pounds mussels, scrubbed and debearded
  • 2 1/2 * 2 1/2 tablespoons chives, chopped
5/5 (2 Votes)

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from Jamestown Tavern, Freeport, ME

  • onion
  • garlic
  • tomato
  • olive oil
  • cayenne
  • mussels
  • garlic
  • parsley
  • Parm
  • green onions
  • lemon wedges
5/5 (1 Votes)

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Using a food processor, finely chop the parsley, olives, garlic and lemon zest

  • 1 cup packed flat-leaf parsley
  • 3/4 cup pitted green olives, or olives with pimientos, plus 3 tbsp olive brine
  • 3 - 4 cloves garlic, pasted or grated
  • 1 lemon, zested and juiced
  • 6 tablespoons EVOO
  • 2 small onions, chopped
  • salt and pepper
  • 1/2 cup good quality gin
  • 1/4 cup dry vermouth
  • 3 pounds medium mussels (about 4 dozen) scrubbed
  • 3 tablespoons butter
  • warm, crusty bread, torn into chunks, for mopping
5/5 (1 Votes)

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Preparation •Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat

  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 1 pound spaghetti
  • Kosher salt
  • 1 15-ounce can cannellini (white kidney) beans, rinsed
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed, debearded
  • 1/4 cup chopped flat-leaf parsley
5/5 (1 Votes)

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Steamed mussels in white wine, basil and lemon butter

  • LEMON BUTTER SAUCE:
  • 4 cups mussels
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons yellow onion, chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons pernod (licorice- flavored liqueur from France)
  • 1 1/2 tablespoons fresh basil, chopped
  • Juice of 1/2 lemon
  • 3/4 cup lemon butter sauce (recipe follows)
  • 2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
  • 2 tablespoons yellow onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 6 tablespoons, fresh lemon juice
  • 2 tablespoons, dry white wine
  • Kosher salt
  • White pepper
  • 2 tablespoons cold butter
5/5 (1 Votes)

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