I have seen many people simply binge on seafood and with no remorse. I mean, they can eat it anytime, anywhere. It’s quite understandable because of the taste. But, most people enjoy eating salmon, tuna, different types of fishes, or crabs. It is tough to find people enjoying mussels. Yes, it is a go-to food item, and there are a lot of better options for you to enjoy. But, mussels can be created in several ways to make it delicious and your last-minute supper. When steamed, stewed, grilled or skewered, this delicious seafood can be joyous to your tastebuds. Today, we will be looking at some of the best mussels recipes that you can try. Here you go:
# Curried Carrot and Mussel Soup
Ingredients needed: 4 tablespoons butter, 2 onions (thinly sliced), 1¼ pound sliced carrots, 1 tablespoon curry powder, 1-quart canned low-sodium chicken broth or homemade stock, 2 cups of water, 6 pounds small mussels, 1 cup dry white wine, 1¼ teaspoons salt.
This delicious dish is high in Vitamin B12 and can be great for your brain health. To prepare, melt butter in a pot and add onions and carrots. Now, cook for about 5 minutes. After this, add curry powder and cook for a minute before adding broth and water. Now, boil for some minutes. Cook until carrots are tender. Add broken mussels into a large pot and pour wine. Cook for about 3 minutes until mussels open and discard the ones that don’t. Now, you need to blend half of the carrot mixture in a blender. Pour mussel liquid into the carrot mixture and add shelled mussels and cook over low heat for a minute.
# Thai Seafood Salad
Ingredients: 24 small, scrubbed mussels, 1 tablespoon salt, ¾ pound fresh shrimp, ½ pound cleaned squid, ½ pound sea or bay scallops, ¼ pound fresh or pasteurized jumbo lump crabmeat, 6 tablespoons fresh lime juice, 4½ tablespoons fish sauce, 1½ tablespoons granulated sugar, 2 teaspoons finely chopped green chiles, and 2 teaspoons chopped garlic.
As it is a salad, you will need some vegetables, 2 cups bite-size lettuce, 3 tablespoons thinly sliced shallot, ⅓ cup thinly sliced scallions, ¼ cup coarsely chopped fresh cilantro, ¼ cup coarsely chopped fresh mint, ½ cup sliced English cucumber, and ½ cup halved cherry or grape tomatoes.
Preparation: First and foremost, add mussels into a pot and fill half-cup of water and start heating for about 2 minutes. You can discard unopened mussels. Now, fill a 3-quart saucepan with water and start boiling. After this, add shrimp and cook until opaque for 2 minutes. Add this to the bowl of mussels. The third thing you need to cook is squid. After cooking, add the same to shrimp and mussels bowl. Repeat the same for scallops. In a bowl, add lime juice, fish sauce, sugar, chiles, and garlic. Stir to dissolve sugar. Transfer all of them in a bowl and mix all the vegetables with seafood. Drizzle them like seasoning, and you are good to eat.
# Angel Hair Pasta with Mussels and Red Pepper Sauce
Ingredients: 8 ounces angel hair pasta, 2 teaspoons olive oil, ⅓ cup diced onion, 1 garlic clove, 2 cups diced red bell pepper, ½ teaspoon salt, a pinch ground red pepper, 14.5-ounce can whole tomatoes, ½ cup white wine, 36 scrubbed mussels, and 3 tablespoons chopped fresh parsley.
Preparation: This dish is quite easier to prepare than the others on this list. Begin with cooking pasta and drain. After this, heat oil in a saucepan and add onion and garlic. Now, cook for about 5 minutes. After this add red bell pepper, black pepper and cook for 2-3 minutes. Then, add tomatoes and wine, and simmer for 10 minutes. Now, add mussels and increase heat to medium. Cook for about 5-7 minutes until mussels open. Serve with pasta and garnish.
# Cider-Cooked Mussels with Kale
Ingredients: Olive oil, 2 shallots, 2 garlic cloves, 3½ ounces kale, 6¾ ounces good quality dry cider, 2 pounds mussels, 1 small bunch of fresh parsley, and bread.
Preparation: Heat oil in a saucepan and add garlic and shallots. Cook for about 5-6 minutes while stirring. After this, add Kale and cook again for 5 minutes. Now, add need to add cider and increase the flame a bit. Then, add mussels to the pan and shake it constantly until mussels open. Discard the unopened one after 3-4 minutes of cooking. Add parsley and mix before serving.