How To make Midia (Mussels) Appetizer
3 lb Fresh mussels,scrubbed,
-beard removed and steamed -for 10 minutes 4 c Chopped onions
3/4 c Olive oil
1 c Long grain rice,washed and
-drained 1 1/2 t Salt
Pepper to taste 1 t Cinnamon
1 t Allspice
1 t Dried basil
3/4 c Currants
1/4 c Pine nuts
2 c Water
Prepare mussels and set aside. Saute onions in olive oil until soft. Add rice and mix thoroughly. Add salt, pepper, spices, currants and pine nuts. Mix well. Add water, bring to a boil and cook for 10 minutes at medium heat. Add cleaned mussels, removed from their shells, mix thoroughly and cook about 10 minutes. Serve at room temperatur, mounded in a dish surrounded by fresh lemon slices. This may be used as an appetizer or as a side dish.
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How to Make JAPANESE STYLE BAKED MUSSELS with Dynamite Sauce Appetizer
Baked Japanese Style Mussels are one of the easiest appetizers you can make. The best part is that it is much more affordable making it at home than ordering it out at a restaurant.
Watch all the way to the end when I turn the cooking tutorial into a mini-mukbang! If you want to jump ahead, I start eating at 9:03.
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If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you want a easy and quick recipe just make this recipe! You need only some frozen mussels, mustard and feta cheese. This is a very easy greek recipe that you will make again and again. This is a greek appetizer, but if you want, just boil some rice and prepare your lunch or dinner recipe!
INGREDIENTS:
- 500 g frozen mussels (you can use fresh mussels too, just steam them for 7 minutes and clean them)
- 1 small onion
-1 clove of garlic
- 1/2 hot pepper / chilli pepper
-1/2 sweet pepper
- 100 g Feta cheese
- 2 tsp of mustard
- 50 ml white wine / ouzo
- a little dill/ parsley
- 30 ml of olive oil
- a litle salt
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Great appetizer | Mussels in Spicy Tomato Sauce
A great appetizer to start your meal.
INGREDIENTS
2 lbs mussels
14.5 oz can of crushed tomatoes
5 medium-size tomatoes
2 slices of anchovies (in olive oil or water)
1 tbsp crushed red pepper
1 tsp black pepper
4 tbsp olive oil plus 2 tbsp more
3 cloves garlic
A few sprigs of parsley
Salt to taste
INSTRUCTION:
1. Prepare mussels by soaking them first in cold water for at least 30 mins. This will allow the mussels to release all the unwanted particles in the shell.
2. Scrap off the shell with the back of your butter knife. Discard all the hairy bits and anything that stick to the shell.
3. Let it soak for a few more minutes then discard the water and drain. At this point, you can check the mussels by tapping or squeezing them to close the mussels. If it does not close, it is dead, please discard them.
4. Continue by chopping garlic, shallot, and parsley. Cut tomatoes into quarters.
5. In a pot, add 4 tablespoons of olive oil and add garlic, anchovies, and tomatoes. Sauté for a few minutes until tomatoes soften.
6. Add in crushed tomatoes, oregano, red peppers, and black pepper. Mix well and let it simmer on medium-low heat.
7. On a separate pan, heat 2 tablespoons of olive oil and add mussels. Sauté for 2 to 3 mins on medium heat.
8. Once the mussels shell has opened up, transfer it into the tomato sauce. Make sure to discard mussels so that the shell is not open.
9. Add in salt and ½ can of water.
10. Continue to cook for another 2 to 3 mins.
11. Lastly, add parsley and serve immediately.
Tips:
The leftover sauce can easily use to make a pasta dish. Simply boil some linguine or spaghetti and add the sauce over and mix.
Robert's Favourite Mussel Recipe #TrickyFishy
Ever wondered how to cook and peel delicious langoustines... find out how with the Codfather of all things fishy... Robert Latimer!
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La Mouclade the next level mariniere mussels. ( Bistrot food)
La Mouclade is a famous seafood dish from western France where mussel are cooked mariniere style then served covered in a super flavorsome saffron veloute.
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2 kg fresh mussels
150 ml of dry white wine
50 ml cream (plus 1 tablespoon to mix with the egg yolk)
100 grams shallot ( divided in 2 time 50 grams)
a quarter teaspoon saffron threads (or half a teaspoon or more good quality curry powder)
1 bay leaf
2 parsley stokes
2 twigs of fresh thyme
1 egg yolk
50 grams butter ( divided in 2 time 25 grams)
10 grams flour (or 20 grams if you want a really thick sauce)
1 tablespoon finely chopped parsley to decorate
black pepper to season.
cooking note: you can replace the saffron by curry powder.
If you had more flour don't reduce the sauce as much.
In my opinion:
For a better look and gain of time skip the broiling at the end.
do have a good bread and a good white wine to drink this with.
serving on small individual plate with 6 to 8 mussels per plate is easier and less messy then using a large dish or plate with all the mussels at once.
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For people wanting to learn technique like in culinary school:
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Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
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World atlas of wine: