100 ways to eat a mussel

Mussels with Sherry, Saffron & Paprika [Recipe link]

Wine: 2010 La Crema Chardonnay

Made this pretty much by the recipe, except to substitute 1/2 tsp smoked paprika and 1/4 tsp hot paprika for the 3/4 tsp regular.  Delicious!

Mussels with Ouzo [Recipe link]

The simple name in no way prepares you for how good this is.  I’d made a recipe once before, with fennel and ouzo - this blows that one out of the water.

By the way, if you love Greek food, explore that blog/site:  there are so many delicious-sounding recipes, including 2 versions of mussels saganaki.

Stella Artois Beer Steamed Black Mussels with Apple Wood Smoked Bacon [Recipe link - pdf]

Wine: Ferrari Carano Sauvignon Blanc

We left out the eggplant;  I love eggplant, but I can’t imagine that the dish suffered without it.  Because, hello: bacon and beer! and cream!  So tasty.

Steamed Mussels in Tequila Chipotle Broth [Recipe link]

Happy Cinco de Mayo!  (Also, this was really, really good.)

Mussels alla Diavola [Recipe link]

Wine: 2010 Kendall Jackson Chardonnay

Any recipe that starts with 12 cloves of garlic has to be good, right?  This definitely was.  

Used a can of crushed tomatoes, so also added in a half-pint of halved cherry tomatoes;  seasoned with about 1 tsp salt, 2 tsp sugar, and added 1/2 cup of slivered fresh basil at the end.  Oh yeah, and skipped the pasta in favor of bread, which I’m sure you guessed.  ;)

Mussels with Garam Masala [Recipe link]

This was from last week, and I was initially not going to post it, because this is now the third appearance of this recipe, and that kinda defeats the purpose of this blog.  On the other hand, the fact that it IS the third appearance should nudge you in the direction of trying it, if you haven’t already, because it really is that good.

Remember: get a really good garam masala for this one!

Smoked Chile Mussels [Recipe link]

Wine: 2009 Beringer Chardonnay

Skipped the bell pepper, doubled up on poblano;  also used 3/4 sweet smoked paprika and 1/4 hot paprika.  One word: incredible.

Spicy Steamed Mussels in Miso Broth [Recipe link]

We used real miso (red), skipped the tomatoes, added sliced scallions at the end.  ”Spicy” is a bit of misnomer for this recipe as written;  1 teaspoon of sriracha isn’t enough to deem anything spicy in our book!  The consensus was that this was like miso soup, but with mussels and bok choy instead of tofu and wakame… and we approved greatly.  Delicious!

Asian-Style Mussels [Recipe link]

Wine: 2010 Simi Chardonnay

No changes, other than using one of our crazy-hot dried peppers (thrown in whole) for the Thai chili.  Fast & delicious.

Mussels with Saffron, Leeks & Cream

Wine: 2010 Simi Chardonnay

This time, my own creation:

• 2 tbsp butter
• 2 leeks, thinly sliced
• 2 lg cloves garlic, pressed or minced
• 1 cup dry white wine
• 1/2 tsp dried thyme (or 2 tsp fresh)
• 1/2 tsp saffron threads, crushed lightly
• 1 tbsp Dijon mustard
• 1/2 cup heavy cream (or, as I do, fat-free sour cream)
• Salt and pepper
• 2 lbs mussels
• 2 tbsp minced fresh parsley

Melt the butter in a large pan over medium heat;  saute the leeks until tender and starting to caramelize.  Add the garlic, saute 1 minute.  Add the wine, thyme, saffron, mustard, and cream; season with salt and pepper and bring to boil.  Add the mussels, stir, cover, and let steam till the mussels open.  Sprinkle with parsley and serve with lots of bread!