Steamed Mussels with Corn and Cherry Tomatoes - Eat Clean with Shira Bocar
This pescatarian and dairy-free main course of mussels provides the same amount of high-quality protein as red meat but with much less fat. Chopped fresh tarragon, naturally sweet corn, and bright cherry tomatoes add additional vitamins, nutrients, and flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Steamed Mussels with Corn and Cherry Tomatoes - Eat Clean with Shira Bocar
Mussels with Celery and Chilli | Gordon Ramsay
Good cooking is all about playing with flavour, whether traditional or putting a twist on a true classic.
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Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe
#Shorts Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe
In this cooking video, we're cooking mussels with white rice in a Greek style recipe. This easy recipe is perfect for those who want a quick and easy meal!
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Watch as we cook the mussels in a Greek style with white rice, and then serve them with a delicious lemon and parsley sauce. This recipe is easy to follow, and will yield delicious results!
Watch as people in Greece try and teach us Greek Cooking.
We invite restaurant owners who live in Greece to live stream and teach us local dishes. We are Greek Americans living in Southern California. Our goal is to highlight restaurants in Greece and keep our kids connected to their culture
Mussels Recipe
Mussels Rice recipe
Mussels with tomato and chorizo
RiesKitchen 2.2:
Full recipe can be found at
Learn all the tricks to easily de-beard mussels, cook them, and importantly tell which mussels you should not eat.
Smokey Chorizo Mussels | Chef Sasha
How to make delicious chorizo mussels. Recipe below!
#chorizomussels #chefsasha #mussels
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In this video:
Global Santoku Fluted Knife, 18 cm: (CAN)
Salton Stainless Steel Infrared Cooktop: (CAN)
Peugeot Oleron Pepper Mill: (CAN)
Berard Olive-Wood Handcrafted Pinch Bowl: (CAN)
0:00 - Intro
0:18 - Prepping the Ingredients
4:18 - Adding Ingredients
5:01 - How to pick your Mussels
7:30 - Adding Garlic, Mussels, and Alcohol
8:45 - When Mussels are ready
9:54 - Plating and Eating
-- Smokey Chorizo Mussels Recipe --
Serves: 2 hungry people or 3-4 ppl (less hungry)
Ingredient List:
2 lbs Mussels, live and cleaned from beards
½ chorizo sausage, diced
1 shallot, diced
½ cup cherry tomatoes, cut in 1/2
2 clove garlic, grated or minced
1 cup dry white wine or beer (lager)
1 sprig fresh basil, cut into strips (chiffonade - watch the video ;)
¼ tsp red chili flakes (optional)
Olive oil
Salt and Pepper - to taste
1.Make sure to clean mussels from beards and go through each to make sure that the shells on all are closed tightly. Otherwise, toss if shell doesn't close.
2.In a large pot on medium heat, heat olive oil. Add chorizo, shallot and tomatoes, cook on medium heat until the tomatoes are soft and shallot is translucent in colour. Reduce heat if the pan begins to dry out or add a touch more olive oil. Add garlic and saute for another 30 seconds.
3.Add mussels and stir to coat in sauce. Season lightly with salt.
4.Turn the heat to medium high. Add white wine or beer to mussels and cover with lid. Cook for about 2 minutes. After 2 minutes check if the mussels have opened. If they have, remove from heat. If not, cook another 30 second.
5.Remove from heat. Garnish with chili flakes if using and fresh basil. Serve with warm bread.
Enjoy!
Steamed mussels | Akis Petretzikis
Steamed mussels | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil