| Need recipes for Mussels or Clams
Posted: 3/30/2009 12:00:41 PM | Woul like some new recipes. Fixed anyway.
Steamed - raw -in sauces -soups- pasta whatever you have or like.
Thxs in advance
Am on a kick of seafood n getting tired of the ones I have. Sight needs 200 words.
HUmmmmmmmmmmmmmmmmmmm | |
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| Need recipes for Mussels or Clams
Posted: 3/30/2009 2:31:41 PM | bully base is
onion
garlic
lemon grass
thyme
crushed tomatoes
fish stock
fish
oysters
mussels
clams
and white wine.
Don't have a spell check ~ boulliabase.
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| Need recipes for Mussels or Clams
Posted: 3/30/2009 3:07:46 PM | My favorite steamed mussels:
brown shallots + tiny bit of garlic in butter
add some good white wine, tiny bit of saffron and a little GOOD stock if you have some (if you only have store bought stock, then you might as well use water for this)...
When the liquid is starting to simmer, you can put in the mussels and/or clams.
Steam until the shells open.
Or, if you're really adventurous, you can try stir frying them:
make sure your wok is really really ridiculusly hot.
get it even hotter.
put in peanut oil, sliced ginger, LOTS of minced garlic, black bean sauce optional
put in the shells almost immediately after
keep everything moving on the work... it's about the stirring as much as the frying...
Add some soy to taste
add some sliced spring onions
serve. | |
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| Need recipes for Mussels or Clams
Posted: 3/30/2009 3:49:27 PM |
bully base is
Hawaiian, is that bouillabaisse?. {i did have to look up the sp}
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| Need recipes for Mussels or Clams
Posted: 3/30/2009 4:47:19 PM | do u kno how to make valuttee,
boil a pot of water, bout 2-3litres with chicken/veg/fish bouillion in it, ure choice, mines wud b chicken,
melt 100grams of butter in seperate pot
add to that 100 grams of plain with flour
making sure not to burn to the bottom of the pot
take the stock water and slowly add to the flour and butter paste, stirring with a wooden spoon until smooth, (you'll be left with a very versitile sauce base, can be used with anything, and if done perfect, will keep up 2, 2 weeks)
if ure using fresh mussels/clams, pour valuttee in2 a pan, with the mussels in it, 1 clove of garlic, mushrooms, and a pinch of salt, and u hav a simple tasty mussels
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| Need recipes for Mussels or Clams
Posted: 3/31/2009 1:09:57 AM | Hawaiian, is that bouillabaisse?.
Yep.
And I should have said plenty of LEEKS instead of the onions.
Cut into rounds.
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| Need recipes for Mussels or Clams
Posted: 4/1/2009 3:48:31 PM | Mussels, Clams or Oysters...
I use this in Thanksgiving especially.
Stuffing or Dressing Mix
Add Steamed or Sauteed above shellfish.
It's awesome!!
~Cowboy~ | |
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| Need recipes for Mussels or Clams
Posted: 4/4/2009 3:36:03 PM | I like mussels simply steamed, served over a bed of linguini with clam sauce and butter.
Funny note: Many, many years ago, I was about 19 years old and living in NY. My then boyfriend, who lived on Long Island, invited me for dinner for my birthday, and said we'd have spaghetti and mussels and lobster too! This was a hideous 2-part evening. The first of which he asked me to help him prepare the mussels. In that I had never even SEEN a mussel, no less - never mind that the critters were alive. He told me to remove their beards ... their WHAT? Beards. I tugged on their little whiskers, and they tugged back! I almost died! I had never experienced food that fought back before. He had to finish the preparation.
Then, to add horror to disgust, I had no idea the poor lobsters were alive and well and hanging out in a bathtub. He's got this huge pot of water going on the stove, and says, he's going to the store for some wine and salad greens. I'm crying my eyes out when I realize the poor sea monsters are going to be murdered before my eyes - just as the mussels had been, but he assures me everything's cool. In a nutshell, the minute he leaves for the store, I free the little guys and coax them out the back door ... "Run, run, run for your lives!" I can still hear their little claws and feet on the linoleum running across the kitchen.
Needless to say, I was NOT invited back to his house; did not get dinner; and never saw him again. | |
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| Need recipes for Mussels or Clams
Posted: 4/4/2009 4:17:11 PM | Rusty
OMG-that is a hilarious story. or horror memwha! Thxs I am still laughing with you now... I could just hear him when he came back....YOU DID WHAT?? lol | |
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| Need recipes for Mussels or Clams
Posted: 4/4/2009 4:26:58 PM | LOL. He didn't exactly say, "You did what???"  Couldn't even salvage them because his apartment backed up to the boardwalk at Long Beach, and they were long gone ... and, they don't even run that fast What can I say? At least, I grabbed his bottle of wine and drank it on the way back home on the Long Island Railroad ... I have overcome my disgust over the years, but I still can't pick out a lobster if we've made eye contact; and will eat mussels, but surely won't tug on their beards! Enjoy the weekend! | |
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| Malibu and Coconut Mussels
Posted: 4/5/2009 7:07:06 PM | 1 lb fresh salt spring island mussels
1 tbsp. unsalted butter
2 shallots finely diced
1 garlic clove minced
1 tin coconut milk
1 ounce malibu rum
1 tbsp. honey
Fresh italian parsley finely chopped
Salt and pepper to taste in every stage of cooking
In a sautee pan add butter, shallots and garlic and cook until onions are translucent. Add coconut milk and bring to a boil. Reduce heat and add malibu rum, honey and mussels then cook until all mussels have opened. Add parsley at the end and served with grilled baguettes | |
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| Need recipes for Mussels or Clams
Posted: 4/5/2009 7:37:01 PM | Look, this is the best recipe for mussels I know of. My Dutch father taught me this one.
1 Loaf of very fresh crusty Itailan bread
1 bag fresh mussels
1 large yellow onion
1/2 stick salted butter
Steam the mussels till they open and remove the mussels from the shells. In a frying pan mult the butter and brown the onions till golden brown. Once brown all the mussels for no more than a minute stiring often. Done.
Serve on a plate over slices of the fresh bread that has been buttered.
You wont believe it. So simple, so elegant, so good.
Charley | |
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| Need recipes for Mussels or Clams
Posted: 4/6/2009 4:16:36 AM | Linguine Vongole
Flat Leaf/Italian Parseley - Finely chopped
Garlic (fresh please, none of that bottled stuff!) - finely chopped
fresh chilli if you wish - thin rounds
A good dry white wine - or, if you're from australia, some white wine out of a goon bag.
Clams, now the thing is, the little ones taste the best, but the big ones are great for stock....
what do you do? well, use a mix of both of course!
you can prepare some stock first, making sure you get all the sand out of them clammy buggers, you dont wanna chip a tooth in ye pasta. Then, using some clean small clams, prepare the main dish.
I'll leave the amount of clams up to you, depending how hungry you feel.
So, where to begin, ah yes,
the story begins with some lovely olive oil, warmed up, add your garlic and a little parsley,
make sure your garlic doesnt brown, you want to get all the flavours out of it. Add the chilli (if you so wish)
Next, add in the large clams (or small clams if you wanna skip this part), stir till coated evenly with the garlic/chilli/parsley oil and they start to open up.
Next, turn your flame up to high, and add your white wine.
Cover and let the clams steam in the white wine and make a lovely stock.
While thats all happening, you can cook some pasta while you're at it, to a minute or so before its al-dente.
Add the half cooked pasta to the pot with the clams and white wine in it, and let it cook out.
Serve with a knob of butter, chopped parseley and freshly ground black pepper
And, heres some we prepared earlier!
TA DA! | |
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| Need recipes for Mussels or Clams
Posted: 4/6/2009 4:01:26 PM | Basically I just bring to a boil:
1/4 c. good chicken broth
1/4 c. very dry white vermouth
2 large minced challots
( per 2 lbs. of fresh cleaned mussels)
Toss the mussels in, cover, stir them around once steaming until opened.
Love these dipped in a dressing of:
(which is excellent for marinading leftover mussels in to be eaten cold another time):
1 part red-wine vinegar
3 pars good light olive oil (or peanut oil)
1 large challot just about minced
salt, and pepper
Accompanied with a crusty baguette.
YUM... 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Now....
Does anyone have a tried and true recipe for Mussels Marinara?
If you do, please post it, and thank you in advance for doing so! | |
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| Need recipes for Mussels or Clams
Posted: 4/6/2009 7:06:38 PM | How about clam soup?
1 or 2 cans of clams
1 medium onion
3 small potaotes
1 small can of sweet peaches and creme corn (optional)
salt and pepper to taste
about 1 litre of milk or cream
1 tablespoon of butter
Saute the onion until half cooked. In a large pot add all ingredients. Cook until potatoes are to desired softness.
Enjoy! | |
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| Need recipes for Mussels or Clams
Posted: 4/6/2009 9:58:50 PM | This looked a little different and tasty, so I thought I'd add it to the list.
Clam Pie
pie crust dough for top crust. No bottom crust is used.
1 dozen hard clams, minced. Save juice.
1 green pepper, chopped fine
1/4 pounds finely dices bacon
1 medium/large onion, sliced
2 large white potatoes, sliced
finley chopped parsley to taste
pepper and salt to taste
Cook potatoes and onion together using as little water as possible.
Grease an 8-inch shallow pie p dish lightly and fill with layers of first potato and onion, then clam, pepper, seasonings, bacon and parsley, repeating ubtil dish is full.
Cover with crust and bake until crust is golden brown. According to the author this pie is better the day after it is made, reheated.
From "A Cook's Tour of the Eastern Shore" | |
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| Need recipes for Mussels or Clams
Posted: 4/7/2009 2:12:41 AM | Have to say, that is one funny story, rusty ... clearly not a fresh seafood gal.
I enjoyed reading it, but I have no problem torturing the little critters and then chowing down on their remains. Mussels ... mmmm ... one of my favs. Yes, they need to be alive before you cook them ... if you tap them on the counter and the shell doesn't close, discard them. If you pull them out of the broth and the shell isn't open ... discard them.
Lobsters "scream" when you throw them in the pot ... it's merely steam trapped under their carapace ... they die instantly.
I'm sorry, we humans are cruel and carnivorous, but dang it, lobster is tasty, and so are mussels, and I'm the biggest, baddest, meanest SOB in the valley, so I'll eat whatever I can kill or catch that appeals to my taste buds. | |
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| Need recipes for Mussels or Clams
Posted: 4/7/2009 4:33:40 AM | Thanks for the great new recipes EVERYONE..Anymore suggestions with recipes
greatly appreicated..
Sparkling Rose ~ As stated I have some recipes but do have great tasting
what you requested- You'll love this flavorful marinara
~Does anyone have a tried and true recipe for Mussels Marinara?~
1 -2 T. extra virgin olive oil
with little butter
little red crushed pepper flakes to your taste -a must for some
2 to 3 garlic cloves minced
4 greens onions with some stem chopped
14 ½ oz can Hunts crushed tomatoes
or use large can of Hunts tomato Sauce
1/2 tsp. Italian seasonings
1/2 tsp. dried basil
1/2 tsp. fennel powder
1/4 c. wine red – white or Andre champagne - optional
1 lb. mussels cleaned debearded
8 ozs. linguini pasta
Romano grated cheese for garnish
Using large skillet -warm oil ñ butter- just a little red crushed pepper sauté garlic with green onions ñ few stems chopped fine - just till tender-do not burn.
Add tomatoes- Italian seasoning- basil ñ fennel powder- to skillet- reduce heat to low to simmer 5 minutes. Taste -adjust salt
Start large pot of lightly salted water to a full boil. Add pasta – al dénte- drain
Add wine- mussels to skillet- cover - increase heat to high 3 to 5 minutes or until mussel shells steam open.
Pour over hot pasta- sprinkle with parsley squeeze lemon wedge over all. Garnish with remaining lemon with grated cheese.
Notes~ Use more sauce or tomatoes if you want to dip crusty bread.
Can add scallops –shrimp ñ some clams | |
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| Need recipes for Mussels or Clams
Posted: 4/7/2009 6:45:34 AM | Rusty,
I hate to have to point this out, but your actions probably made the lobsters suffer far worse and longer than an instant death in boiling water. Letting them run out the door, they're totally out of their element and crushed or maimed by something else, a slower death no doubt. Not to mention the suffering of your boyfriend.
I'm sure your boyfriend paid a small fortune for the fresh seafood, in your honor and you destroyed dinner??
Pilot, why does the seafood have to be alive when you cook it? I've seen lobster and other shellfish frozen, which I am sure many people buy. | |
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| Need recipes for Mussels or Clams
Posted: 4/7/2009 9:11:38 AM | writer59...good question, the only shell fish that I am aware of that can be cooked after their dead already is shrimp and crab...not sure why clams and mussels have to be cooked live...the explanation of the lobster came from by my uncles who were lobster fishermen all their lives... the lobsters are scavengers and will eat anything...it has a sac in their necks that store their "waste" (part of their digestive system) this waste turns toxic...when the lobsters die a slow death, this sac starts leaking, releasing the toxic fluid, poisoning the meat.
the only mussels and clams I buy are the cultivated ones..no sand or beards to pull lol
I love to have clam bakes on the beach , (clam bake is when the clams are cooked over hot rocks in a deep hole wrapped in foil and buried) family/friends will dig for their clams, (I'll dig them but won't eat them, still too sandy for me) while the peeps are soaking then getting each clam to spit most of the sand out of their shell (alot of prep work)... I'm sitting enjoying the beach atmosphere with a co*ktail...when time for cooking, I go get my cultivated clams out of the cooler full of ice , wrap and bake mine separately...lol, I'm the only person there munching away not spitting sand every second bite...they seem to enjoy them tho
mussels and clams are delish in a marinara sauce over pasta...clams are yummy deep fried in a beer batter or a basic clam chowder...fav way for mussels is simply steamed in white wine, fresh garlic and lemon pepper...love melted garlic butter for dipping
cheers ppls, have a great day!
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ndulj
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Joined: 5/27/2007
Msg: 23 | |
| Need recipes for Mussels or Clams
Posted: 4/8/2009 6:29:58 AM | Bacon and Clam pizza
On a thin homemade crust...
drizzle with good olive oil
Layer with THIN sliced tomatoes
sprinkle with:
chopped garlic
par-cooked bacon, chopped,
diced canned clams, drained
fresh rosemary
and no more than a light sprinkle of shredded mozzarella
Bake at 500 degrees until bottom of crust is nicely browned.
This is my favorite pizza. My Aunt and I were at one of Mario Batali's places near Washington Square and ordered it. It arrived with the clams piled in the middle of the pie ...STILL IN THIER SHELLS
We just ignored it and carried on our conversation for the longest time. I think just trying to decide how to approach the thing. Eventually we just started shucking the clams and adding them to the pizza. | |
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| Need recipes for Mussels or Clams
Posted: 4/8/2009 1:43:08 PM | This is simple and killer!
STEAMED MUSSELS
4-5 cloves garlic, minced
1/2 onion, diced
1/4 cup fresh parsley, chopped
4-5 lbs. mussels, cleaned and de-bearded
1 cup white wine
couple pinches of pepper
couple pinches of salt
Heat a medium sauce pan over medium-high heat. Add oil. Wait until oil starts to smoke and add the onions. Sauté for 3-4 minutes. Add garlic, mussels, wine, parsley, salt and pepper. Cover pan immediately.
Give pan a good shake, and let steam for about 2 minutes. Check to see if the mussels have opened; if not, let steam for another minute.
If some mussels have not opened, discard them. Don't cook any longer then 3 minutes because mussels are very easy to overcook and they become rubbery.
I guarantee you will love this!
Sandy | |
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| Need recipes for Mussels or Clams
Posted: 4/9/2009 5:34:52 PM | LAPILOT,
I'm sorry, we humans are cruel and carnivorous, but dang it, lobster is tasty, and so are mussels, and I'm the biggest, baddest, meanest SOB in the valley, so I'll eat whatever I can kill or catch that appeals to my taste buds. LOL That was many, many years ago; at least 30 years ago. Oh, I LOVE fresh seafood now, and really don't care what route they take to get on my plate. But, sadly, I can't look that lobster in the eye. However, if they turn him around so his back is to me, I might pick him out if he looks tasty ... | |
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