IPTV Recipes...Steamed Mussels,Served With Garlic And Butter

[IPTVRecipes]

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Total Prep Time: 30 minutes

Serves: 4

Description:
Steam mussels, with butter and garlic, served with warm French bread and a nice tossed salad. Buy them at your local market or, as shown here, get them from the sea.

Ingredients:
4 pounds of mussels (1 pound per person)
2 sticks of butter (try not to use margarine)
1 bunch of parsley, chopped
3 cloves of garlic, chopped

Preparation:
- 1. If you gathered the mussels yourself from the sea, wash mussels thoroughly, scraping off barnacles and seaweed.
- 2. Rinse mussels thoroughly.
- 3. Chop garlic or put through garlic press, place in side cup.
- 4. Rinse, then chop parsley and put in side bowl.
- 5. In a large skillet or frying pan, place a generous helping of butter and heat on med-high. Add mussels and spead all over, making sure they are single layer. Sprinkle a teaspoon of garlic over mussels. Sprinkle tablespoon of parsley of mussels. Place lid on top of skillet and leave slightly open.
- 6. Check mussels every few minutes, shaking the skillet so the mussels move around.
- 7. Add a 1/4 cup of water after 3 minutes and continue cooking.
- 8. Repeat 6 until mussel shells are slightly open. Once slightly open, mussels are ready.
- 9. Remove open mussels and place in large, deep pot. Place pot on low heat to keep mussels warm.
- 10. Repeat steps 5-9 until all mussels are cooked.
- 11. For dipping sauce... < my mom has this recipe, I'm trying to get it! >

Serve with a large tossed salad and lots of French bread. Delicious!
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[Kent]

Sounds like an interesting dish, but would it work with clams instead?

[RC's Sweetheart]

I've not had mussels before but I was thinking of maybe trying it with scallops

[IPTVRecipes]

Scallops or clams are possible as well, due to the fact, that the complexity of the meat is the same and it is a low heat cooking style.

I love to hear about your experience by using scallops or clams.

Thanks for your input and suggestion.:)

[Kent]

I didn't think of using scallops and that sounds even better than clams. In the end it doesn't matter though, I'm an old fart I guess and as much as I like fancy meals, if it's got a lot of prep and not basic I tend to not try and cook them myself except goose, now that I do take my time and tinker over while it cooks ;)

[Peggy]

yummmmmmmmmmm.... I haven't had goose in years.

[Kent]

Everyone has their own way of cooking a bird, but I more or less follow cooking times just like if doing a turkey but I do make a rub using garlic, thyme, rosemary and 2 more I can't think of. Where I do take a different path is stuffing. Some don't at all, but I do but I use fruits and veggies mostly.
Apple
Oranges
Onion
Gloves of garlic
those red cherry's in that goo stuff

I cut them up and ram them inside da bird and after 2 hr's I start drawing off the fat both inside and out. I place it on a raised rack also so it doesn't sit in all that fat, and go back and do that till it's done. Of course you don't eat any of the stuffing and make sure to remove it before serving.

[RC's Sweetheart]

that sounds good but I've never had goose before... as for the scallops. shoot I watch for them on sale at the grocery... especially the giant bay scallops... I'll buy 1/2 lb and just sautee' them in butter and garlic... yummy

[Peggy]

Why don't you eat the goose stuffing??