Mussels to the sailor
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my favorites..I like them very much, but it's the first time I did the rest I ate in Italy, they turned out pretty good and mine
- 1 kg mussels
- 2-3 cloves of garlic
- 3 tablespoons olive oil
- 2 tablespoons broth
- 1 glass turns white
- chili pepper, chopped parsley, pepper and salt
Preparation time: less than 30 minutes
HOW TO PREPARE RECIPE Mussels with marinara:
Wash the mussels very well, even apply a wire sponge on them to clean them completely.
In a wok pan put the olive oil, spices and crushed garlic, after a few minutes add the mussels, cover with a lid for 5 minutes, thin the broth with white wine and add on top. Put the mussels with the sauce in a heat-resistant dish and bake for 10 minutes.
Serve with toast.
serve with a glass of dry white wine
mussels that have not opened are thrown away
These mollusks have several different names in Italian & # 8211mussels, muscles, breasts, and mussels. Nowadays, most commercially available mussles are farmed, which guarantees a high level of cleanliness. However, they should still be thoroughly scrubbed under cold, running water, but not left to soak in water. Pull off the beards with the healp of a short, sharp knife and knock off any barnacles from the shells with the knife handle. Discard any mussels with broken shells or those that do not shut immediately when sharply tapped. Their tender, tasty flesh is very easy to digest and their cooking juices are a delicious addition to soups, sauces, and risottos. & # 8211The Silver Spoon Kitchen
LC What Else is for Supper, Honey? Notes
Uh, we can think of nothing else we need for this mussels marinara recipe aside from a generous pour of a crisp Sauvignon Blanc or, when we & # 8217re in the mood to go all Belgian, a white ale and a heaping mound of quick frites.
How to prepare: Mussels with marinara
To prepare the mussels for the marinara, you must first carefully clean the mussels. Remove the scale and the bisso, if present, wash them very well under running water. Remove the broken or empty ones and put the rest in a pot with rather high edges in which you have put a drizzle of oil. Bring the casserole to a simmer and add the wine, garlic clove and parsley (chopped or whole to taste). Pepper lightly and cover.
Mussels to the sailor
Follow the instructions below to perfectly execute the recipe and amaze all your guests.
- Before you start, make sure you have time. they mussels with marinara they require a lot, especially during the cleaning phase. First, wash well and brush the mussels for a long time under running water and then put them on the fire, in a wide, low saucepan containing two tablespoons of oil, a sliced onion and the whole bay leaves. The cooking must be over a high flame. At this stage, the container must be shaken regularly or mixed with a wooden spoon until the valves have opened.
- Once cooled, remove the empty valves and place those with the mollusk directly on the serving plate. Be careful to remove all unopened mussels: they are almost certainly broken. Through a fine sieve, pass the liquid from the mussels and then let it rest in a bowl so that it also deposits any other sand residues.
- Now prepare the marinara sauce for your mussels: cut the garlic cloves in half and brown them in a pan with the remaining oil, then add the white wine and let it evaporate a little over a high heat, then add the mussel liquid. season with salt and pepper and simmer for a few minutes at the end seasoned with chili powder and flavored with chopped parsley. Last procedure: pour the sauce over the mussels in a saucepan, holding the garlic. That of the mussels with marinara & egrave a dish that tastes both hot and cold or lukewarm.
Follow the instructions below to perfectly execute the recipe and amaze all your guests.
Mussels Alla Marinara (3)
- Wash well and brush the mussels for a long time under running water, then put them on the fire, in a wide and low saucepan, with the sliced onion, the whole bay leaves and two tablespoons of oil: cook them over a high flame, shaking often the container, or stirring with a wooden spoon, until the valves have opened.
- At this point let them cool then remove the empty valves and place those with the mollusk directly on the serving plate (if any mollusc should have come off the shell, put it back, removing a valve).
- Also eliminate all mussels that will not open, because they are almost certainly broken (in any case they are not fresh).
- Sift the liquid emitted from the mussels through a fine sieve (or through a damp cloth) and let it rest in a bowl, so that it also deposits any other residual sand.
- Now prepare the marinara sauce: cut the garlic cloves in half and brown them in a pan with the remaining oil, then add the white wine and let it evaporate a little over a high heat, then add the liquid of the mussels adjusted with salt and of pepper and boil for a few minutes at the end flavored with chili powder and flavored with chopped parsley.
- Pour the sauce over the mussels, holding the garlic, and serve.
- This dish tastes both hot and cold or lukewarm.
- Bon appetit!
Mussels with marinara & # 8211 Mussels marinara
Clean and debeard the mussels, check to make sure their shells are tightly closed and discard mussels with cracked shells.
To remove the beard, grasp it and give a sharp yank out and toward the hinge end of the mussel. Then, scrub each mussel individually, trying to remove as much of the stringy bits clinging to outside as possible.
Put them into a large saucepan with some white wine, a garlic clove and a little oil. Cover and cook over medium heat for about four minutes or until the mussels have opened, shaking the pan a couple of times. Remove any mussels that haven’t opened.
Then, heat the olive oil in a frying pan with garlic clove. Saute until garlic is pale gold and then, add some parsley and pepper.
Finally, using a perforated spoon, transfer the mussels to a large warmed serving bowl or tureen, remembering to discard any that have not opened.
At this point, pour over the mussels the liquid prepared in the frying pan (garlic, olive oil, parsley and pepper) and mix eveything together.
Mussels with marinara
Marinated mussels are also a great classic of Italian cuisine, especially in the south and on the coasts, where seafood is plentiful and much appreciated.
Their realization is then quick and the only boredom will be to clean the mussels if you do not have a dealer to do it for you. In case you can also peel the molluscs once cooked and serve them in cups already peeled if you have guests and you do not want to make their hands dirty. Always accompany it with fresh squeezed lemon for those who want to add it even if this dish does not need it.
Mussels Alla Marinara (2)
- Brush the mussels for a long time under running water, in order to eliminate any encrustations of sand and algae.
- Then put them in a large container without any seasoning and let them open spontaneously, over a high flame.
- Then extract the molluscs from the shell, preserving the liquid they emitted and as many half-shells as the mollusks are.
- Finely chop the garlic, parsley and basil: put them in a saucepan with the oil and brown them on a very low flame then add the anchovy fillets, crushing them with a fork until they are reduced to a mush.
- Let cook for a few minutes, then add the mussels, turn them well in the sauce and wet them with white wine and half a glass of their cooking liquid, carefully filtered.
- Cook, over low heat, for 10 minutes, salted, peppered, then raise the flame to reduce much of the liquid.
- Remove the mussels from the heat and place a shellfish in each shell.
- Then place all the shells on a serving plate and sprinkle with the bottom of the pan.
- Serve the mussels very hot.
- Bon appetit!
Midii & # 8211 marinara mussels, classic Italian recipe
Being half Dobrogean, seafood and fish have always been part of the food on my family's table. We really like fish of any kind, crabs, shells, shrimp, squid, cuttlefish, octopus & hellip I know how to fish and I know how to cook it in many ways, and since I live in Italy, I have learned to cook seafood .
You can find my recipes with fish and seafood HERE. I have recipes for all tastes: fish crab or fish meatballs, meatballs, sarmale, zacusca, fried, baked, brine, plachie, rasol & hellipde toooate! Older or newer recipes, known or less known. If you know what they are Malasolca and skordalia, I invite you to the table & # 128578
What recipes with fish and seafood do you know? Leave comments below, cook them and make them known to everyone & # 128578
I found fresh mussels (tails), at a very good price, so I took 3 bags (about 6 kg) and cooked to eat full. They are simply delicious.
I made Mussels-mussels alla marinara, classic Italian recipe, Mussels au gratin and Easter with mussels. I've only eaten mussels all day, but now when I write, I feel like it again. # 128578
Italian style mussels
The expression “Italian style” is fairly vague, keeping in mind that Italy and the Italians have a multitude of styles. However, today's recipe was brought, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who goes to great lengths when it comes to researching recipes, so I'm certain that the recipe is, indeed, Italian.
Those are the mussels. Farm ones, about 2 euro and a half per kilogram at Auchan. It was a pleasant surprise that from an entire bag I threw out just two mussels.
This is Emil. He helped with the improvised panel that put the mussels in a better light.
Cleaned mussels will hardly be sold by anyone. They come with some sort of weeds strongly attached to the shell, that sometimes go inside the scallop: you can take them off rather easily by pulling the weeds in the direction of their growth, meaning towards the part that opens.
The scourer and the cold water do the rest.
Somebody asked me a while ago: “how do you know they’re fresh?”. That’s simple. Fresh mussels are alive. If they are open before you cook them and if they don’t close right after you touch them with your finger (sometimes they open even more), that means they’re dead and you don’t want to eat such a scallop. If during cooking they don’t open, throw them away, because it means they were dead before you cooked them and, again, you don’t want to have such a scallop. You can leave them in the refrigerator overnight at 4-6 degrees Celsius (for example), but don’t put them in the freezer as it will kill them and you won’t be able to use them.
For my mussels I have prepared a few cloves of garlic, which I cleaned and slightly crushed.
In a pan, I put two-three tablespoons of extra virgin olive oil. Then, I added the garlic cloves. I put the pan on low heat. A lot of people burn the garlic in oil and the results aren’t good. Here’s a trick, regardless of how experienced you are: put the oil and garlic at the same time on low heat and wait until the oil becomes really hot. When the garlic starts to change its color, the oil has plenty of flavor. You can take out the garlic or leave it in the oil if you want and add the other ingredients over it.
I added whole canned tomatoes (400-420 gr) which I crushed with a fork.
I then placed the scallops in the pan which is now on high temperature and I stirred really well. After a minute, he poured 50-60 milliliters of white wine (I had Italian wine) over the scallops. Immediately placing a lid on the pan helps. Leave the lid on for another minute.
Don’t keep the scallops on heat more than 3 minutes. If you keep them for 2 minutes and 45-50 minutes, that’s fine. Four minutes is too long, and the scallop meat, which is rather tender, will magically lessen. After removing the pan off the stove, squeeze half a lemon over the scallops and sprinkle two large handfuls of grossly chopped parsley. Stir well. The sauce and the scallops will have an incredibly fresh flavor.
The final touch: a bit of hot pepper that was dried, ground and kept in oil. Put it over the scallops and over the toasted baguette on one side. A kilogram of mussels, with the sauce that comes with them and the side bread, can feed four people at a reasonable dinner from the viewpoint of quantity. It’s not something serious if you don’t like hot peppers. However, do try to add at least a bit. If you don’t have a baguette, a few slices of bread which are thicker than usual (2 cm), toasted on one side, do a great job.
This goes well with spaghetti as well.
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The expression & # 8222 in Italian style & # 8221 is very vague, given that Italy and the Italians have many styles. However, today's recipe was brought to me, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who researches to the white canvases when it comes to recipes, and I the certainty that the recipe is an Italian one.
They are mussels. From the farm, about 2 euros and a half a kilogram, at Auchan. The pleasant surprise was that I threw only two shells out of a net.
He and Emil. He helped me with the makeshift blend to put the shells in a good light.
Nobody sells you clean mussels. They come with a kind of silk seriously attached to the shell, sometimes even entering the shell. It is removed quite easily, pulling the wires in the opening direction of the shell, ie towards the end that opens.
The wire washer and the cold water jet do the rest.
Someone was asking me how you know they are fresh. It's simple. Fresh mussels are alive. If they are opened before cooking and do not close immediately when you touch them with your finger (sometimes they open), it means that they are dead and you do not want to eat a shell like this. You can leave them in the fridge at 4-6 degrees in the evening until morning (for example) but do not put them in the freezer before cooking, they will die and become useless.
For my mussels I prepared a few garlic cloves, cleaned them and lightly crushed them.
I put two or three tablespoons of extra virgin olive oil in a saucepan. Then I put the garlic cloves. Then I put the pan on low heat. Many people burn garlic in oil and good things don't come out of it. A good trick no matter how experienced you are: put the oil and garlic together on low heat and be patient until the oil heats up. When the garlic starts to color slightly, the oil is quite fragrant. You can remove the garlic if you want or leave it there and put the other ingredients on it.
I put the tomatoes in a can of 400 (420?) Grams, whole. I crushed them lightly with a fork.
I then put the shells in the pan now on high heat and mixed well. After a minute I poured 50-60 milliliters of white wine (I had Italian) over the shells. If you quickly put a lid on the pan, it helps. You leave him there for a minute.
Do not keep the shells on the fire for more than three minutes. If it's two minutes and 45-50 seconds, that's fine. Four minutes is too much, the shell meat, quite fragile, will dwindle as if by magic. After taking the pan off the heat, squeeze the juice of half a lemon over the shells and add two healthy hands of chopped parsley as with the bard. Stir well. The sauce and shells will get an incredibly fresh flavor.
Final touch: a little dried hot pepper, ground and stored in oil. And over the shells, and over the fried baguette on one side only. From one kilogram of mussels, with the related sauce and the bread next to it, four people can eat well, at a reasonably reasonable dinner. If you don't like hot peppers, don't worry. However, try to put at least a little. If you don't have a baguette, a few slices of bread thicker than usual (2 cm), toasted on one side only, do a good job.
I go perfectly with spaghetti too.
Christmas, the recipe for mussels alla marinara by chef Carlo Cracco
Chef Carlo Cracco (Photo by Vittorio Zunino Celotto / Getty Images)
natal it means astonishing the diners at the table with amazing but simple recipes, prepared using some tricks in the kitchen to make a big deal. How are the mussels with marinara of the chef Carlo Cracco.
From the judge of MasterChef, a classic recipe that, however, keeps a little secret inside to give the mussels a surprise effect. A real stellar cuisine for the holidays!