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Mussels

Explore 55 recipes, 2 articles, 3 galleries, 34 videos, and more

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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Spaghetti with Mussels, Lemon, and Shallots

Time:30 mins
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Lemon-Fennel Mussels

Time:20 mins
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely chopped shallots, (from 2 medium shallots)
  • 1 very large or 2 small heads fennel, sliced 1/8 inch thick using a mandoline (about 2 cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons)
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 4 pounds mussels, scrubbed and beards removed
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Seafood Salad

Ingredients
  • 1 (2 1/2 pound) octopus, head on, cleaned
  • 3 cloves garlic
  • 1 rib celery, cut crosswise into thirds, plus 1/2 cup very thinly sliced celery
  • 1 carrot, peeled and cut crosswise into 3 even pieces
  • 1/2 small white onion, coarsely chopped
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 2 pounds Manila clams
  • 1 pound large (4- to 5-inch) squid, cut into rings with heads
  • 2 cups thinly sliced radicchio
  • 1 large red onion, very thinly sliced
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup extra-virgin olive oil
  • 1 cup red-wine vinegar
  • Coarse salt and freshly ground pepper
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Gazpacho with Shrimp and Mussels

Ingredients
  • 4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
  • 1 tablespoon coarse salt
  • 12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
  • 4 cups cold water
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon sherry vinegar
  • 1/2 cup Madeira or dry sherry
  • 18 mussels, scrubbed well and debearded
  • 3 garlic cloves, smashed
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
  • 1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
  • 1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish
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Paella

Ingredients
  • 1 pound Spanish chorizo
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 yellow bell pepper, stemmed, seeded, and julienned
  • 1 yellow onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
  • 1 teaspoon saffron
  • 2 cups medium grain Spanish rice, such as Bomba paella rice
  • 6 cups homemade or store-bought low-sodium Basic Chicken Stock
  • 16 mussels, scrubbed and de-bearded
  • 16 Manila or little neck clams, scrubbed
  • 16 extra-large shrimp, peeled and de-veined
  • 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
  • 1/4 cup white wine
  • 1/4 lemon, juiced
  • 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped shallots
  • 1 cup frozen peas
  • 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces
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Mussels

Other Ideas:
Main course
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Mariniere Mussel Pot

Ingredients
  • 2 1/4 pounds mussels, scrubbed and debearded
  • 1 1/2 cups water
  • 1 cup dry white wine, or Belgian beer
  • 1 bay leaf, preferably fresh
  • 1 small Spanish onion, thinly sliced
  • 1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
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Stove-Top Clambake

Ingredients
  • 2 large or 3 medium onions, cut into large wedges
  • 6 garlic cloves
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • 1 1/2 pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved
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