Pan Fried Mussels
Ingredients
8 oz (227g) MUSSEL MEAT NEXT WAVE SEAFOOD
1 shallot
2 cloves of garlic
1 handful of fresh parsley
1.5 oz (42 grams) butter
pepper to taste
1 loaf of bread
Preparation
chop shallot and cloves of garlic. Chop one handful of fresh parsley leaves.
Place our frying pan on medium heat and add 1 oz (28grams) of butter.
Add the shallot and the garlic, panfry until glossy.
Add the mussel meat. Season with some black pepper.
Slice a loaf of bread in half. Your mussels are ready when they are a little caramelized.
Add 0.5 oz (14grams) butter for creaminess and stir in the fresh parsley.
Place the bread on a nice board or plate and serve the mussels on top. Enjoy!
Mussels in Spicy Tomato Sauce
Ingredients
4 tablespoons extra-virgin olive oil
4 garlic cloves, sliced
16-ounce (450grams) Italian plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon chilli flakes
8 oz (227grams) mussel meat
10 large fresh basil leaves, shredded
Preparation
Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat.
Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes.
Add the tomatoes, slosh out the can with 1/4 cup hot water, and add that to the pot.
Season with the oregano, salt, and chilli flakes. Bring to a boil, and simmer until slightly thickened, about 10 minutes.
Once the sauce has thickened, add the frozen mussel meat, stir, and adjust the heat so the sauce is simmering.
Stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over. Serve immediately.
Note: Instead of the canned tomatoes, you can use 2 pints of cherry or grape tomatoes, halved.
Spicy Marinated Mussels
INGREDIENTS
8 oz (227g) mussel meat
1 bay leaf
1 cup white wine
1 small onion, chopped
2 clove garlic, chopped
1 small hot pepper, seeded and chopped
¼ cup shallots, chopped
¼ cup green onions, chopped
1 small red pepper, chopped
1 small green pepper, chopped
2 Tbsp fresh parsley, minced
2 Tbsp Butter or olive oil to fry
Preparation
Place all ingredients (not the marinate ingredients and wine) in a large sauce pan and fry soft for 5-7min.
Add wine
Add the frozen mussel meat into the sauce pan until they heat up. Remove.
Marinade Ingredients
½ cup white wine vinegar
2 clove garlic, chopped
2 Tbsp dijon mustard
¼ tsp salt
½ cup olive oil
1 dash black pepper
Preparation
Combine ingredients in an air-tight container and shake vigorously to blend.
Pour over the mussel meat.
Refrigerate until ready to use.
Mussel Meat Salad
Serves 2. Prep time 10 minutes
Ingredients
2 lb (1 kg) Mussels
4 Tbsp (60 mL) olive oil
1 Tbsp (15 mL) dry white wine
1 Tbsp (15 mL) lemon juice
2 spring onions, finely chopped
3 Tbsp (45 mL) parsley, chopped
black pepper, freshly ground
Preparation
Mix all ingredients and remain.
Add Mussel meat to remaining ingredients and toss thoroughly.
Allow to marinate in refrigerator 1/2 hour before serving.
Mussels and Spaghetti with & Tomato
Ingredients
300g spaghetti
8 oz (227grams) mussel meat
3.38 fl.oz (100 ml) white wine
2 cloves garlic, minced
0.85 fl.oz (25ml) olive oil
14.5 oz (400g) canned chopped tomatoes
1tsp sugar
1.69 fl.oz (50ml) extra-virgin olive oil, to garnish
salt to taste
pepper to taste
Preparation
Prepare the tomato sauce by heating the olive oil in a large saucepan over a medium-high heat.
Add the garlic and stir well, cooking for 1 minute.
Add the chopped tomatoes to the saucepan and bring to a simmer.
Stir in the sugar and season with salt and pepper. Simmer for 4-5 minutes, stirring occasionally until the sauce has thickened, then remove from the heat and reserve to one side.
Bring a large saucepan of salted water to the boil and cook the spaghetti until 'al dente'; usually 8-10 minutes.
Reheat the tomato sauce and stir the mussels into it to warm through.
Drain the spaghetti and toss with the sauce.
Season to taste and spoon onto serving plates. Drizzle with the extra-virgin olive oil and serve immediately.
MUSSEL CHOWDER (SERVES 4)
Ingredients
1 pack mussel meats (1lb)
1 tablespoon oil
1 medium onion, diced
2 oz celery, chopped
2 strips of bacon, finely chopped
4 medium potatoes, cubed
2 cups fish stock or water
Parsley, chopped, 1 tablespoon
3⁄4 cup cream
Salt & pepper to taste
Preparation
• Heat the oil in a large pan over medium heat.
• Add the onion, bacon and celery and sauté for 2-3 minutes until softened.
• Add the fish stock or water. Bring to a simmer and add the potatoes.
• Continue simmering for approximately 10 minutes, until the potatoes have cooked and are soft, and the liquid has reduced.
• Add the mussel meats. Return the pan to a simmer and add the parsley
and the cream. Cover the pan with a lid and simmer gently until the
mussel meats are tender and hot through, then season to taste and serve.
Pickled Mussels (4 servings)
Ingredients:
2 packs of Next Wave Seafood all Natural Mussel Meat
2 bay leaves
3 garlic cloves, sliced
6.5 tbsp extra virgin olive oil
6.5 tbsp white wine vinegar
2 tsp of sweet paprika
Preparation:
Put the mussel meat into a microwaveable bowl and heat on maximum for 2 minutes (from frozen), or 1.5 minutes if already thawed.
Heat the oil in a skillet and add the garlic slices, cooking gently until golden. Add the bay leaves and let cool slightly.
Add the paprika and stir in so that is does not burn. Carefully add the vinegar and then pour the mixture over the hot mussels, covering them with the marinade.
Let stand a few hours before consuming, so the perfectly pickled flavor infuses the mussels.
Salt will not usually be necessary as the mussels have a slight hint of salt from the sea!
Serving suggestion: As a Spanish “tapas” or appetizer, accompanied by crusty bread to dip into the tasty sauce.
White Wine Seafood Marabella
Ingredients:
– 1 pkg Next Wave Seafood Medley
– 4 Tbs olive oil
– 1⁄2 medium onion, finely chopped
– 2 garlic cloves, finely chopped
– 14.5 oz can chopped tomatoes
– 6 oz concentrated tomato paste
– 1 tsp of mediterranean herbs
– 1 tsp of chili flakes or granulated
– Pinch salt
– 1 bay leaf
– 3.4 fl oz fish stock
Preparation:
Heat oil in a pan and sauté onions and garlic until golden. Add Seafood Medley to pan. Mix well, until mussels start opening. Add dry ingredients and stir fry (~5 minutes). Add tomatoes, tomato paste, and fish stock. Bring to boil. Simmer for 20 minutes. Serve with pasta or rice. Serves 2. Mangia!
