Let's Dish With Linda Lou

Where You Taste The Love

Mussels With Basil-Garlic Breadcrumbs

 

2016-03-25 16.52.59

This style of mussels is so delicious. Most importantly, the broth that rests in the bottom of the bowl is heavenly. This is my recipe for Mussels With BasilGarlic Breadcrumbs.

Having the toasted flavored bread crumbs nestled inside the shells gives great texture to the mussels. The fresh herbs and garlic add extra flavor. It’s so simple to make. Let me show you.

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Flat Leaf Italian Parsley

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Time for Mussels: 30 to 40 minutes (includes filtering the sand out in the sink)
Prep Time For Bread Crumbs: 10 minutes
Cook Time For Bread Crumbs: 5 to 7 minutes
Total Time: 57 minutes
Yields: 2 servings (1 1/2 pounds per person)
Equipment: large stockpot, spider, mini food processor, large mixing bowl, Microplane

Ingredients:
3 pounds of mussels
1 bottle of Chardonnay
1 tablespoon of Pernod
1 stick of melted butter, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of Italian seasoned bread crumbs
5 cloves of garlic, minced
1 1/2 tablespoons of lemon zest
1/4 cup of pine nuts
1 cup of Italian flat-leaf parsley, roughly chopped
1 1/2 cups of fresh basil leaves, roughly chopped

Directions For Prepping Mussels:
I bought 3 pounds of PEI (Prince Edward Island) mussels at my local seafood store. After going through all of them, you may find ones that are open or cracked. This means they are no longer alive and are no good.

If you come across those that may be slightly open, you can do a quick test by giving them a good thump with your fingers, if they don’t close, get rid of them. They’re dead and no good. Then you may find some with a chipped shell from the shipping process. Get rid of them.

Next, when you’re scrubbing the outside shells, removing debris and whatnot, you want to remove the *beard from each mussel. Look, everything that’s worthwhile means doing the work. Great seafood recipes are no different.

Note: During the cleaning of the mussels, they must remain as cold as possible. Once they’ve been cleaned, immediately return them to an ice-filled container.

Next, I fill up my sink with water adding in a couple of tablespoons of flour. Using my hands, I swish the flour around until the water becomes cloudy. I add all the cleaned mussels into the water-filled sink. Mussels act like a filter and will drink the flour/water mixture and spit the water back out, along with any sand they may have inside their shells. This process only takes a couple of minutes. Then, I drain the water from the sink and spray the mussels down with clean water. I divide the mussels into three large Tupperware containers. Top each container with ice then transfer the containers to the refrigerator. It’s time to start on my broth for the mussels.

In a large preheated stockpot over medium-high heat add the cleaned mussels. Pour in a whole bottle of white wine. Place the lid on and let the mussels steam. Once all the mussels have opened, they’re done. If you see any mussels that have not opened discard them. I like to stir the mussels once through the steaming process so they can all drink up some of the wine. This whole process happens really quickly.

In a large sauté pan over medium heat add unsalted butter. Allow the butter to melt then add Kosher salt, fresh ground black pepper, and Pernod. To the melted butter add Italian seasoned bread crumbs. Using a spatula, toss to coat. Folding the bread crumbs continuously, until the bread crumbs have absorbed the flavored butter and have toasted up nicely 5 to 7 minutes. Set aside.

In a food processor, add the garlic cloves, pulse until minced. Transfer to a large mixing bowl. Add the pine nuts, lemon zest, and toasted breadcrumbs, mix to combine.

Next, to the food processor add the Italian flat-leaf parsley and fresh basil leaves. Pulse them a few times just until finely chopped but not minced. Transfer to the bowl containing the toasted breadcrumb mixture, stir to combine.

To serve, ladle the mussels into a serving bowl. Finish by generously sprinkling the toasted basil-garlic breadcrumbs over the top. These are my Mussels With Basil-Garlic Breadcrumbs.

*Beard: The beard also known as byssus threads. They’re filaments that the mussel uses to secure itself to hard surfaces. they’re usually brownish and may appear somewhat like seaweed.

Mussels Three Ways

Mussels In A Tomato-Basil White Wine

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Steamed Mussels With Tomato And Garlic Broth

2014-12-02 18.37.54

This dish was my dad’s favorite seafood dish of all time. He loved it when I’d make my Steamed Mussels With Tomato And Garlic Broth. We shared so many good times and great meals together. I miss you every day.

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Flat Leaf Italian Parsley

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Sweet Basil (2)

fresh basil

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Onions

Fennel bulb

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Diced Fire Roasted Tomatoes

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Prep Time: 20 minutes
Cook Time: 47 minutes
Total Time: 1 hour 7 minutes
Yields: 2 servings (1 1/2 pounds per person)
Equipment: large stockpot, 6-quart saucepot with a tight-fitting lid, spider, Mandolin

Ingredients:
3 pounds of mussels, cleaned
2 tablespoons of olive oil
1 tablespoon of butter, unsalted
1 sweet onion, diced
1 fennel bulb, cored and thinly sliced
1 (14.5-ounce) can of fire-roasted diced tomatoes and their juice
3 Roma tomatoes, diced
6 cloves of garlic, minced
1 teaspoon of red pepper flakes
1 tablespoon of tomato paste
1 tablespoon of Pernod,
1 bottle plus 1 cup of Chardonnay
1 quart of chicken stock, unsalted
1 tablespoon of Pernod

1 tablespoon of Kosher salt
1 teaspoon of freely ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
3 tablespoons of fresh basil leaves, Julienned

Directions For Prepping Mussels:
I bought six 2-pound bags of PEI (Prince Edward Island) mussels at my local seafood store. Yes, that’s a lot of mussels but, after going through all of them, you may find some that are open and/or cracked. Discard those because they’re no longer alive and no good.

If you come across those that may be slightly open, you can do a quick test by giving them a good thump with your fingers, if they don’t close, get rid of them. They’re dead and no good. Then you may find some with a chipped shell from the shipping process. Get rid of them.
Next, when you’re scrubbing the outside shells, removing debris, and whatnot, you want to remove the *beard from each mussel. Look, everything that’s worthwhile means doing the work. Great seafood recipes are no different.

We start by getting to the seafood shop as soon as it opens, about 7 am. All six 2-pound bags are packed on ice for the ride home. Then it becomes a family project. Due to the way the mussels are packaged you really don’t know how many of them may be damaged, from shipping, or just might be dead. It’s important to take this into consideration.

Note: During the cleaning of the mussels, they must remain as cold as possible. Once they’ve been cleaned, immediately return them to an ice-filled container.

Steve has two chairs set up outside with a couple of brushes, ice, and two buckets of water for cleaning and rinsing the mussels. He doesn’t mind doing the work because he knows about the payoff. It takes the two of us about 45 minutes to clean, remove all the beards, and discard any dead ones. When all is said and done, the 12 pounds of mussels, I bought, end up being a good 10 pounds of perfection. Keep in mind, we’re talking about 95% “shell weight” here!

Next, I fill up my sink with water adding in a couple of tablespoons of flour. Using my hands, I swish the flour around until the water becomes cloudy. I add all the cleaned mussels into the water-filled sink. Mussels act like a filter and will drink the flour/water mixture and spit the water back out, along with any sand they may have inside their shells. This process only takes a couple of minutes. Then, I drain the water from the sink and spray the mussels down with clean water. I’ve divided the mussels into four large Tupperware containers each containing approx. 3 pounds of mussels. Top each container with ice then transfer the containers to the refrigerator. It’s time to start on my broth for the mussels.

Directions For the Sauce:
In a large saucepot over medium-high heat add olive oil, butter, and crushed red pepper flakes. Once the butter melts add the diced onions, stirring frequently, cook until soft and translucent, 3 to 5 minutes. Next, add the sliced fennel, minced garlic, Kosher salt, fresh ground black pepper, and Chardonnay, stir to combine. Cook for another 5 minutes, allowing the wine to reduce. Add the Roma tomatoes, fire-roasted tomatoes and their juice, Pernod, and chicken stock. Reduce the heat to medium, simmer for 30 minutes, stirring occasionally.

After 30 minutes, place a lid on the pot transfer to the back burner, set temperature to warm, or your lowest setting. Immediately before ladling the sauce over the mussels add the basil and parsley stir to combine.

Take one of the containers of mussels out of the refrigerator, discarding the ice.

In an empty large stockpot with the lid on, heating up over medium-high heat, add the mussels into the large stockpot. Immediately pour the whole bottle of Chardonnay right over the top and quickly replace the lid. After about 3 minutes, open the lid, give them a big stir using a spider, to see how they’re coming along. You want all the mussels to have opened before removing them from the pot. For 3 pounds it takes anywhere from 5 to 7 minutes. Times may vary slightly.

Once all the mussels are cooked, they’re ready for the ladling of the sauce. Oh yes, don’t forget to serve some crusty bread for dipping too! These are my Steamed Mussels With Tomato And Garlic Broth.

Mussels Two Ways

Mussels With Basil Garlic Bread Crumbs

 

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Mussels Oreganata

2013-10-16-15-47-09

I’m originally from New Jersey. We grew up eating a lot of black mussels. So when I found these PEI (Prince Edward Island) mussels I knew they would be perfect to use in my Mussels Oreganata. 

First, I need to clip a few fresh herbs from my Organic Hanging Herb Garden. This recipe is super easy to make and a great first course if you serving pasta. This is my Mussels Oreganata.

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Flat Leaf Italian Parsley

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Oregano

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Mint

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fresh basil

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Olive Oil

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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yields: 4 servings (6 per person)
Equipment: 6-quart saucepot, 1 large stockpot with a tight-fitting lid,2 rimmed baking sheet pans, spider

Ingredients:
24 PEI (Prince Edward Island) mussels, beards removed and cleaned
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons shallots, finely minced
1 tablespoon of Pernod
1 cup Italian breadcrumbs, seasoned
3/4 cup *E.V.O.O., plus extra for drizzling over top
4 tablespoons fresh oregano leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons basil, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Lemon wedges for garnish
Fresh oregano sprigs for garnish

Directions:
Preheat broiler.
First, fill a sink with very cold water. Add 2 tablespoons of all-purpose flour, swish the water around with your hands. Place the mussels into the sink. Mussels act like filters and will drink in the flour/water mixture and spit it back out along with any sand they may be holding.

Note: Discard any mussels that are open and/or cracked, they’re no longer alive.

Using a stiff brush, scrub the shells to remove any barnacles or debris that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinged end. Rinse thoroughly, transfer cleaned mussels to a large saucepot, set aside.

In a large stockpot, over high heat add 3 smashed garlic cloves and the Chardonnay. Bring to a boil.

Next, add the mussels and cover. Steam for 3 to 4 minutes, or until they’ve all opened. Using a spider (a large slotted ladle) discard any unopened mussels. Those are no good.

Remove the top shell from each one of the mussels (yielding 24 mussels on the half-shell). Arrange the half-shells in a single layer (12 on each pan) onto  2 rimmed baking sheet pans, lined with foil.

In a large mixing bowl, add breadcrumbs, Pernod, olive oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and fresh ground black pepper, stir to combine.

Top each of the mussels with the breadcrumb mixture. Drizzle each one with *E.V.O.O. Broil for 2 to 3 minutes or until the topping is golden brown.

To Serve: Arrange 6 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano.

*E.V.O.O. is an acronym for extra virgin olive oil.

My Hanging Organic Herb Garden

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