Steamed Mussels Recipe Italian Style

Steamed Mussels ItalianStyle MyGourmetConnection

WebDec 17, 2023 · Clean the mussels by scrubbing the outer shell lightly with a soft brush and rinsing thoroughly. Trim away any tough brown fibers …

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until soft and translucent. Add the garlic and continue cooking until fragrant. Stir in the crushed red pepper, the wine and the diced tomatoes. Turn up the heat and bring the liquid to a quick boil. Add the mussels, all at once and cover immediately. Cook for about 3 minutes, shaking the pan every 30 seconds or so to redistribute the mussels. Uncover and check to see if the majority of the mussels have opened. If not, cover again and continue to steam for another minute or so.
2. Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still simmering pan juices to thicken them slightly, add the parsley and pour the mixture over the mussels.

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Copycat Maggiano's Tuscan Mussels Three Olives …

WebMay 10, 2021 · Instructions. Het a large skillet over medium heat. Add the oil and heat until the oil is hot. Add the garlic to the oil and cook 30 seconds …

Rating: 4.9/5(8)
1. Het a large skillet over medium heat. Add the oil and heat until the oil is hot.
2. Add the garlic to the oil and cook 30 seconds until fragrant.
3. Add the white wine and mussels to the skillet, cover, and cook until the mussels are opened, approximately 3 minutes. If not all mussels have opened, remove those that are, and continue cooking, covered, in one minute intervals. If at 6 minutes any mussels have not opened, discard them. Return all mussels to the skillet.
4. Reduce heat to low. Add the beans, tomatoes, and basil. Cook for 1 minute.

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Steamed Mussels with White Wine, Garlic and Tomato …

WebOct 31, 2019 · In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes (photo 1) Add cherry …

Rating: 4.6/5(7)
1. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes.
2. Add cherry tomatoes and white wine to the pot. Simmer for 5-6 minutes.
3. Add mussels, toss, cover and steam. Let the mussels open, about 6 minutes.
4. Once mussels are opened, they will release their juices into the pot - this will add to the broth. Remove mussels from the pot, discard any unopened mussels, (leave the broth in the pot), and spoon into individual plates.

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