Steamed Mussels With Smoky Bacon & Cider | Jamie Oliver
If you like seafood you’ll love this Jamie recipe. Plump mussels drenched in a creamy cider sauce with crisp, smoky bacon and a scattering of fresh herbs. Mop up the juices with thick slices of toasted ciabatta rubbed with garlic. Quick, easy and sustainable too.
This recipe first aired on Ch4 in 2011 as part of the Jamie’s Fish Supper series.
For more great recipes using sustainable fish and seafood make sure you check out Bart Van Olphen’s channel here:
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Bobby Flay's Steamed Mussels | Food Network
Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread!
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Steamed Mussels with Crusty Bread
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/2 large shallot, diced
3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
1/2 cup dry, fruity white wine, such as Sauvignon Blanc
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon red chile flakes
3 tablespoons unsalted butter, cold
1 French baguette, torn into large pieces
Directions
Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
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Bobby Flay's Steamed Mussels | Food Network
Fish pie with prawns, mussels and John Dory
Fish pie with mussels and prawns.
Today I am cooking this creamy and luscious fish pie using John Dory with mussels and prawns. You will also find the recipe on the website cookingonthebay.com.au/recipes as well as here below.
This is a creamy, comforting pie with tons of flavour and goodness without the crust. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, Mahi Mahi, or Blue Grenadier; the mussels and prawns may easily be excluded and you can add scallops if you wish. Use the creamy vegetable base and concoct your own flavour combinations. Do not be deterred by the long list of ingredients and instructions; this is a simple straight forward dish. There are just a few elements in it that can be cooked at the same time. So do give it a try. You will love it
Serves 4
Ingredients
Half a head cauliflower
40ml cream
60g creamed cheese
20g grated tasty cheese
25g butter
500g mussels, cleaned and de-bearded, discard any mussels that do not close tightly when tapped
3 eggs, hard-boiled
2 large handfuls of fresh spinach
1 onion, finely diced
1 carrot, halved and finely diced
Extra virgin olive oil
300ml double cream
150g grated cheddar or Parmigiano Regianno cheese
Juice of a lemon 1 heaped tsp Dijon mustard
Large handful finely chopped parsley, plus extra for the garnish
500g John Dory, checked for bones and sliced
300g cooked prawns or cook your own, shelled, deveined and tails removed
Nutmeg, freshly grated pinch
Garnish
100g grated cheddar or Parmigiano Regianno
Finely chopped parsley
Preheat the oven to 230C
*For the creamy cauliflower cheese topping: cut the cauliflower into florets and place in the steamer; steam until tender, about 8 minutes. Transfer the cauliflower to the blender or food processor; add all the ingredients and purée until smooth. Add a little more cream or water if necessary, plus cream cheese if you wish. Season well with sea salt and cracked pepper. Set aside and keep warm.
* If you do not want to make this creamy cauliflower topping, you can steam the tiny cauliflower florets or roast them and add them to the pie at the end with the fish, prawns, mussels and spinach.
To cook the mussels: Pour the wine into a large pot and bring to the boil. Add the mussels, cover with the lid, then simmer for 1 - 2 minutes, or until the mussels have opened. Remove the mussels from the pot as they open. Set the mussels aside. Strain the mussel broth through a fine sieve over a clean pot. Set aside to cool. For more detailed instructions, check mussel cleaning and preparation information on the website and below here.
To cook the eggs: have the eggs at room temperature. Place the eggs into a saucepan that is the right size so that they sit comfortably and don’t crash into one another. As an extra precaution, to prevent cracking you can prick the round end of the shell with a pin. Add enough cold water to cover them by about 1cm; bring to the simmer and simmer for 2 minutes; turn the heat off and leave to continue cooking for 10 minutes. Cool them rapidly under cold running water for about one minute, then leave them in cold water till they are cool enough to handle, about 2 minutes. This rapid cooling helps to prevent dark rings from forming between the yolk and the white. To peel them crack the shells all over on a hard surface. Then peel the shell off starting at the wide end and use a dessert spoon to get under the shell. The fresher the eggs the harder they are to peel. Peel and quarter the eggs. Place them into the oven-proof pie dish.
For the pie filling: steam the spinach in a colander placed over boiling water in the wok. This takes about 2 minutes. Remove the colander and gently squeeze out all the excess moisture for the spinach. Set aside.
In a frying pan, pour the olive oil, add butter and onions. Cook over low heat for 10 – 12 minutes until the onions are soft, luscious and translucent; do not brown. Add the carrots and continue to cook for 5 minutes to soften slightly. Add the double cream and bring to the simmer.
Remove form the heat and add the cheese, lemon juice, mustard and parsley. Season well with sea salt, freshly cracked pepper and grated nutmeg.
Place the fish, prawns, mussels and spinach into the pie dish over and around the eggs. Pour over the creamy vegetable sauce, leaving some room for the creamed cauliflower.
Spoon the cauliflower over the top and sprinkle with the extra grated cheese.
Place into the oven for 25 – 30 minutes until the fish is cooked and the top is golden.
Scatter with some chopped parsley and serve. Here I served it with some wok tossed green beans and broccoli florets.
Sake Steamed Mussels - A Twist on a Japanese Comfort Food
Mussels! They’re the ocean’s guilt-free superfood!
Whether you’ve never cooked mussels before or you’re looking for a more Japanese inspired way to cook em, this recipe has got you covered!
In this video, we’ll learn some effective ways of cleaning and preparing mussels. After that, we’ll see how we can transform a humble handful of simple ingredients into an intense, flavorful, balanced dish.
Big shout out to my local shop, for some amazing seafood! If you live in NYC, check em out! If not, support your local businesses and find a good fishmonger near you!
And check out if you wanna get down on some amazing Sichuan Pepper Oil.
Follow me on Instagram @doublecooked for some sneak peeks on our next video and some extra goodies on our recipes!
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
Intro — 0:00
Cleaning — 0:39
Prep — 3:37
Cooking — 5:21
Outro — 7:56
▬ Recipes ▬▬▬▬▬▬▬▬▬▬
• 2 lbs - Mussels
• ½ Cup - Sake
• 1-inch piece - Ginger, minced
• 2 Cloves - Garlic, minced
• 2 pc - Scallions, divided into whites and greens, thinly sliced
• 1-2 pc - Fresh Chili Peppers, De-seeded and thinly slices
• ½ tsp - 50Hertz Green Sichuan Pepper Oil (Optional)
1. Clean, purger, and debeard mussels.
2. Put a medium saucepan on high heat and pour in the sake, ginger, garlic, and scallion whites.
3. Simmer the sake, ginger, garlic, scallion whites to cook off the alcohol.
4. Add the mussels and sliced chili peppers into the sake and cover with a lid.
5. Cook mussels for 2-3 minutes, then check to see if they have opened.
6. Stir mussels around and continue cooking until the mussels have opened up.
7. Taste the broth and add salt if needed.
8. Finish with scallion greens and serve with steamed rice.
▬ Music ▬▬▬▬▬▬▬▬▬▬
Memory Card Full by Birocratic
Game Plan by Bad Snacks
Treat Yourself by Dyalla
Canned Mussels Can Be Tasty!
This is a ridiculously delicious. It´s filled with flavour. You need no cheese and not a lot of sauce to get a rich taste of seafood and the canned mussels really do the trick!
INGREDIENTS
Leek, springonion or yellow onion
Crème Fraiche
Salt
Pepper
Canned Mussels
My Award Winning Fish Pie Recipe
This is how to make my Fish Pie with Cheesy Mash. This Fish Pie recipe has been handed down through generations.
Nothing beats a creamy fish pie for some hearty comfort food. Its soo good it was my winning dish when cooking on stage at Big Feastival!
Full recipe for the fish pie:
Use one of these for the perfect mash:
Ingredients for the Fish Pie:
2 1/2 lbs (1 kg) floury potatoes - such as maris piper, peeled and chopped into large chunks
3 tbsp butter
3 tbsp double heavy cream)
large pinch of salt and pepper
2 1/2 cups (600ml) full fat milk
2 boneless salmon fillets
1-2 boneless cod or haddock fillet
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined)
2 tbsp plain/all-purpose flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
1 1/2 cups (150g) packed grated mature cheddar cheese
To serve:
1 tbsp chopped chives
Peas
Sweetcorn
#comfortfood #recipes #pie