How To make Italian Style Steamed Mussels

Gordon Ramsay's Steamed Mussels

Gordon Ramsay creates a delicious and light steamed mussels and saffron flatbread dinner! Try this recipe the next time you have guests! Get cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV

Steamed Mussels | Cooking Italian with Joe

Join me on a journey to the shore of the Mediterranean sea to enjoy some steamed mussels or Cozze cooked with wine or vino, garlic, butter, olive oil and much more. Get the recipe here:

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Food Essay - '(Italian) steamed mussel' Recipe (2) (CJ E&M)

Title : Food Essay - (Italian) steamed mussel
Channel : Olive TV
MC : Lee Ha-ni (Miss Korea)
Company: CJ E&M

How To Cook Mariniére Mussels | Rick Stein Recipe

How to cook mussels. Watch as Rick Stein shows you just how easy it is to cook mussels at home in under 10 minutes. You'll love his Moules Mariniére recipe.

Order Cornish mussels from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com

Steamed Mussels With White Wine Tomato Broth Recipe

Steamed mussels in a white wine & tomato broth is a delicious restaurant quality dish that you can put together in minutes in your own kitchen! Join Eric from Simply Elegant Home Cooking who demonstrates how easy it is to cook these mussels. It is important to clean off the mussels with a brush, and to discard any mussels that have already opened up before cooking.

Ingredients:

-2 pounds mussels

-1 ¼ cup dry white wine

-1 ¼ cup hand crushed San Marzano tomatoes

-4 cloves garlic minced

-2 small shallots minced

-2 TB extra virgin olive oil

-1 TB butter

-Crusty Italian bread

-Salt & pepper

-Crushed red pepper flakes

Directions:

-Clean mussels with a brush.

-Discard any mussels that have already opened.

-In a large pot, cook the garlic and shallots in the olive oil on
medium heat for about 3-4 minutes or until softened.

-Add the wine and the tomatoes and season with salt, pepper, and red pepper flakes to taste. Turn heat up to medium-high and bring
to a boil.

-While the tomato wine broth is heating, but a loaf of Italian bread into thick slices. Drizzle with olive oil, salt, and pepper on both sides, and char them under the broiler for 2-3 minutes on each side.

-Once broth has come to a rapid boil, add the mussels, stir to evenly distribute, cover, and cook for 4 minutes or until the mussels have opened. Be sure not to overcook!

-Serve the mussels with the Italian bread & enjoy!

Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce

Here’s one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière - served with white wine and garlic butter sauce.

This timeless French bistro dish can be found on menus throughout Paris and London, as well as most seafood restaurants here in California. It looks fancy and complicated, but in fact it’s one of the easiest dishes you can make. Serve with a good crusty French roll or crispy salted French fries as an accompaniment. You’re going to love this!

Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce

1.5 pounds fresh mussels (we used Penn Cove, Washington mussels)
2 tablespoons extra virgin olive oil
2 heaping tablespoons of my garlic-shallot puree (or) 4 cloves garlic and one small shallot, minced
1 cup Chardonnay, or other white wine
1/2 cup heavy cream
4 tablespoons Kerrygold Irish butter (we used salted)
1/4 cup of chopped Italian parsley
Kosher salt to taste
Accompany with: Fresh baguette, toasted with butter - or crisp cooked French Fries (for dipping!)

Prepare mussels by rinsing in cold water, removing dirt and debris. Remove “beard” by pulling toward the hinge of the shell. Check for cracked or dead mussels and discard. You can tell if a mussel is dead by tapping on its shell. If it closes, it is good and still alive. If it does not close, discard. Fresh mussels should smell like the ocean and be moist, black and shiny.

Once mussels have been cleaned, prepare a large stock pot or dutch oven. Heat olive oil in the pot over medium-high heat. Add the garlic and shallots. Stir for a minute. 

Add mussels and stir to coat the mussels with the oil and garlic shallot puree. Add butter, and lightly stir until melted. Add wine and stir lightly. Add the heavy cream, parsley and salt to taste- about two good size pinches.  Stir to mix all ingredients.

Cover and reduce heat; simmer 10-15 minutes, stirring half way through. Serve mussels immediately with a crusty toasted baguette or crispy French Fries (for a Moules Frites recipe). Add more fresh chopped parsley as garnish on both the mussels and the garlic toast/French fries.