How To make Mussels with Garlic Butter
3 lb Fresh mussels, scrubbed
-debearded 10 tb (1 1/4 sticks) butter
3/4 c Finely chopped shallots
6 lg Garlic cloves, minced
4 tb Chopped fresh parsley
2 tb Fresh lemon juice
1 ts Grated lemon peel
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut
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Seafood Garlic Butter #recipesbyaldenb #foodie
BUTTERED GARLIC MUSSELS | TAHONG IN BUTTER AND GARLIC | BEST EVER LUTONG BAHAY RECIPES
BUTTERED GARLIC MUSSELS | TAHONG IN BUTTER AND GARLIC | BEST EVER LUTONG BAHAY RECIPES
???? Ingredients :
1 kilo fresh mussels
1/3 cup butter
8 cloves garlic, minced
3 teaspoon oyster sauce
1/2 teaspoon Crushed black pepper
6 cups water
3 pieces Green Chili
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Buttered Garlic Mussels
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#BestEverLutongBahayRecipes
???? A71
Garlic Butter Mussels With Oyster Sauce
Garlic buttered mussels is a perfect dish for those that love shellfish and garlic. It is a seafood dish that is great as a starter or main course, and best of all, it can be eaten with rice, bread or pasta. This YummyKitchen version of Garlic buttered mussels is made even better with the addition of osyter sauce. A quick mussels dishthat you can enjoy with gusto. The dish that brings out the best out your favorite mussels.
Gawin ito sa tahong at siguradong mapaparmi ka ng kanin.
Written Recipe at
#GarlicButterMussels #musselsrecipe
Ingredients:
-2 kilo mussels
-1 bulb garlic
-Oil
-2 pcs chili peppers
-1/4 cup osyter sauce
-4 tbsp water
-Salt and pepper to taste
-Parsley
Procedure:
1. In a pan, put fresh mussels and cover. No need to add water. Cook until all shells
pop open.
2. When mussels have opened up, remove meat from shells until you have gathered all meats.
Set aside.
3. In a pan, melt enough butter. Add bit of oil to prevent burning the butter. Cook until
garlic is fragrant.
4. Add meat and stir a bit.
5. Next, pour osyster and water. Season with salt and pepper.
6. Stir a bit then garnish with fresh parsley.
7. Turn off fire. Serve and enjoy.
Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
For the full recipe, visit
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White Wine Mussels | My FAVORITE SEAFOOD recipe!
Mussels in white wine sauce with garlic, parsley, and butter is one of our favorite summer seafood recipes to make! These are made just like how they come when you order mussels in white sauce at your local New York Italian restaurant. This seafood recipe only takes about 15-20 minutes total time to make. I hope you enjoy this Italian mussels recipe.
Mussels Marinara:
Classic Italian Seafood Series:
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Wood Cutting Board:
Most Used Chef's Knife:
Frantoia Olive Oil 1 Liter:
Cento 12 pack Plum Tomatoes:
Iwatani Butane Burner:
INGREDIENTS:
▪2 pounds mussels *cleaned*
▪4 tablespoon unsalted butter
▪2 tablespoons olive oil
▪6 cloves garlic minced
▪1/2 cup minced parsley
▪1/4 tsp chili flakes *optional*
▪1 cup dry white wine
▪1/2 tsp salt plus more to taste
INSTRUCTIONS:
1. Saute the minced garlic in the olive oil over medium-low heat until golden (about 2 minutes).
2. If using them add in the chili flakes then add in the white wine and turn heat to high. Boil for 3 minutes.
3. Turn heat to medium and add the mussels into pan and cover.
4. Once mussels open (about 3-5 minutes) remove the lid.
5. Turn heat to low and add in the butter and parsley and stir it all together. Season with salt and pepper to get the taste just right. Serve with crusty bread.
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.