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Mussels

Explore 54 recipes, 2 articles, 3 galleries, 33 videos, and more

Moules Mariniere

Ingredients
  • 2 pounds (about 65 small) mussels, scrubbed and debearded
  • 2 tablespoon unsalted butter
  • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
  • 2 shallots, finely chopped (about 3/4 cup)
  • Pinch of coarse salt
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Paella

Ingredients
  • 25 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 1 1/2 tablespoons paprika
  • Coarse salt and freshly ground black pepper
  • 8 large tomatoes
  • 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 2 tablespoons saffron
  • 8 cups homemade or store-bought chicken stock
  • 3/4 cup cognac
  • 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 2 onions, chopped
  • 1/4 cup finely chopped garlic
  • 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 25 jumbo shrimp, peeled and deveined
  • 2 1/2 dozen littleneck clams, scrubbed
  • 3 dozen mussels, scrubbed
  • 3 pounds white rice
  • 2 (10-ounce) packages frozen lima beans
  • 4 cups fresh or frozen peas
  • 1/2 cup freshly squeezed lemon juice
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Gazpacho with Shrimp and Mussels

Ingredients
  • 10 beefsteak tomatoes, (about 5 pounds)
  • 1 small clove garlic
  • 2 small jalapeno peppers, halved and seeded
  • Juice of 4 limes
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 shallot, minced
  • 1 cup dry white wine
  • 1/2 pound mussels, (about 14), scrubbed
  • 1/2 pound medium shrimp, (about 15), peeled and deveined
  • 1/2 pound yellow cherry tomatoes
  • 2 Kirby cucumbers, peeled, seeded, and finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup loosely packed fresh cilantro leaves, finely chopped
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Mexican Paella

Ingredients
  • 3 1/4 cups store-bought low-sodium chicken broth
  • Coarse salt
  • 1 large poblano pepper
  • 1 (15-ounce) can diced tomatoes in their juices, preferably fire-roasted
  • 1/4 cup olive oil
  • 6 chicken thighs
  • 1/2 medium onion, chopped
  • 1/2 cup (4 ounces) Mexican chorizo sausage, casings removed
  • 3 cloves garlic, peeled and finely chopped
  • 2 cups medium-grain rice
  • 1/2 pound medium-large shrimp, peeled, tail-on, if desired, and deveined
  • 1 pound mussels, scrubbed
  • 1 cup frozen peas
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons silver tequila (optional)
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Mussels in White Wine and Garlic

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Mussels with White Wine and Herbs

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Coconut-Curry Mussels

Time:25 mins
Ingredients
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger (from a 1 1/2-inch piece)
  • 1 can (13 1/2 ounces) unsweetened coconut milk
  • 3 tablespoons green or yellow Thai curry paste
  • 3 pounds mussels, rinsed and scrubbed
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
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Shrimp and Mussels with Sofrito

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Seven-Fishes Stew

Time:15 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup thinly sliced shallots (2 or 3)
  • 1/2 teaspoon coarse salt
  • 2 quarts seafood or fish stock (see note, above)
  • 1 pound littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and beards removed
  • 1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
  • 1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
  • 1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
  • 1/2 pound bay scallops, tough ligament removed from side if necessary
  • 1 pound rock shrimp
  • 1/2 cup small fresh basil leaves
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Stuffed Mussels

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon pine nuts
  • 1 medium onion, finely chopped
  • 1/2 cup short-grained rice, such as Spanish Calasparra or paella, soaked in warm water
  • 1 tablespoon raisins
  • 1 1/2 tablespoons tomato paste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sweet paprika
  • 1 pinch of cayenne pepper
  • 1 pinch of ground cloves
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Coarse salt and freshly ground pepper
  • 25 large mussels, scrubbed and debearded
  • 2 lemons, cut into wedges
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