Pan fried mussels with chives & croutons #158

Mussels in all forms are one of the most affordable and tastiest seafood you can make. It´s also very simple so if you´ve never cooked it before now´s the time. There´s not that much you need to worry about when cooking mussels besides over-cooking them, this will turn them chewy so keep the cooking to a minimum.

For this recipe I pan fried the mussels which give them a bit different flavor, what I do is that i steam them in water until they open up then quickly remove them and pick them from the shell. Then I simply pan fry them in butter and olive oil on high heat for a few seconds with a little bit of garlic and chives and serve straight away.

Pan fried mussels with chives & croutons

mussels
garlic
chives
white bread
butter
olive oil
salt, pepper

Rinse the mussels i cold water and remove any dirt that might be attached to the shell, add a bit of water to a big pot and bring to a boil. Add the mussels and steam until they open up, as soon as they have opened remove them from the water and leave to cool. Discard any mussels that have not opened.

Add a little bit of butter in a pan and cut the bread in croutons, roast the croutons in the butter until golden. Peel and slice the garlic, slice the chives. Add butter and olive oil to a pan and then fry the mussels with the garlic for about a minute, season with salt and pepper and then add the chives. Serve immediately with the croutons. Good luck!

Mussels with Thai flavors #99

This is a great recipe when you want to spice up your basic Moules Marienere recipe, it´s more or less the same thing but I add some Thai flavors to the recipe to spice it up a bit. I have seen some recipes where the cream have been replaced with coconut milk but I think using cream with the Thai spices gives a much better result.

Mussels with Thai flavors

fresh mussels
dry white wine
cream
lemon grass
lime leafs
red chili
garlic
onion
fresh ginger
oil
salt, pepper

Clean the mussels and discard any broken ones, rinse under cold water. Roughly chop lemon grass, lime leafs, red chili, garlic, onion and ginger. In a big pot add oil and the chopped ingredients and let them cook for a few minutes in the oil on medium heat. Season with salt and pepper.

Add the mussels and white wine and turn the heat to max, put a lid on and let the mussels steam for a few minutes. When the mussels have opened the remove them and set aside. Add some cream and bring the sauce to a boil, adjust salt and pepper to taste. Pour the sauce over the mussels and serve immediately.