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Mussel Starters

Updated on February 8, 2020
New Zealand green lipped mussel
New Zealand green lipped mussel | Source
5 stars from 1 rating of Mussel recipes

A Sea Foodie

I have always been a devoted 'sea foodie' and enjoy eating out at my local seafood restaurant. The restaurant down the road serves mussels in white wine cream sauce and king prawns on rice with a thai or garlic sauce - outstanding. My mussel recipes were inspired by other dishes and I have come out with some 'kaapow' results. The measurements are not exacting and can be adjusted to your own preferences. Jamie Oliver once said, "Live to eat, don't eat to live" We have to eat; it makes us feel good and comforts us. So pimp up your dishes to make your food tastier and enjoyable. The body needs fuel, but making the right choices can be distracting with such a huge selection to choose from. Food is usually a shared activity; it is a social event for people, families, communities and so on.

Shellfish, nutrient rich

Shellfish contains high quality protein, omega 3 acids and so on. Shellfish improves coronary health, cognitive functioning and visual development. The heart a muscular organ in the human body. It reduces the risk of cardiovascular disease. And protects against heart attack and sudden death. The brain benefits from neurological development. Eyesight improves visual acuity. Researchers have found that the health benefits of shellfish outweigh the risks of contaminants. Thus, eliminating seafood from the diet will create negative health effects on human health.

Tempura Mussels

Tempura Mussels
Tempura Mussels | Source

This recipe is so easy and the batter compliments the mussels. Some steam the mussels before deep frying; it reduces the flavour of the mussel, but it's just as good. As for me I batter them straight out of the shell and deep fry. So delicious.

Batter mix
Batter mix | Source
Deep fryer - mussels
Deep fryer - mussels | Source
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Two persons
  • 6 mussels, fresh mussels
  • 1/4 cup carbonated water, approximate portion
  • 1/4 cup flour
  1. Pour carbonated water into flour to make a batter.
  2. Pour in about a 1/4 cup of carbonated water if it is too thin add more flour, on the other hand, if it is too thick add more carbonated water.
  3. Heat a deep frying pan
  4. Add the mussels to the batter; I leave them there until the oil is hot - then deep fry until the batter is crispy.
  5. Its a crime and a huge mistake to over cook mussels. They get tough and chewy if overcooked.
  6. But. there are others that like it chewy its all about whats your preference

Mussels steamed in white wine

Steamed mussels
Steamed mussels | Source

Nutrition Facts

Nutrition Facts
Serving size: 100 grams
Calories 0
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 8 g40%
Unsaturated fat 2 g
Carbohydrates 7 g2%
Sugar 0 g
Fiber 0 g
Protein 24 g48%
Cholesterol 56 mg19%
Sodium 369 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook time

Prep time: 10 min

Cook time: 3-4 min

Ready in: 1 min

Yields: Two persons

Ingredients

  • 6 Mussels in shell
  • Chilli (fresh)
  • Garlic
  • Wine
  • Spring onions
  • Cream (optional)

Instructions

  1. Put into a heavy heated pan, mussels, chilli, garlic, wine, cream (optional).

2. Cover contents to start steaming the mussels

3. Steam until the mussels are just starting to open.

4. Do not over cook the mussels will get tough and chewy.

Naturally good

This dish is for the avid sea-foodie. The flavour of the mussel is intense, coupled with the ingredients, and leaves a definite after taste in your mouth. I added the spring onions to add a little sweetness. Love it!

Natural Mussels with Soya, Wasabi and Ginger

Natural Mussels
Natural Mussels | Source

“Live to eat, don’t eat to live”

- Jamie Oliver

Ingredients

  • 6 Mussels
  • Wasabi
  • Soya Sauce
  • Pickled ginger
  • Spring onions (garnish)

Cook time

Prep time: 10 min

Cook time: 3-4 min

Ready in: 1 min

Yields: Two persons

Kiwi bloke opening mussels

Method

1. Shell mussels leave a mussel in one shell for presentation (see photo).

2. Add a drop of soya, a little wasabi and top with some ginger.

3. Crusty bread can be served with a glass of white wine; this is super fast and easy.

4. No cooking

And so ...

The best dishes I make is through inspiration and my interpretation of other dishes that I watch being cooked on the food channel. I try to apply Jamie Olivers quote into the food I prepare every day. Although, no one has turned down an invitation to eat with us. So I think my cooking is more than adequate.

It takes a little practice to open a mussel, but you soon get the hang of it.

Comments

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    • Ericdierker profile image

      Eric Dierker 

      6 years ago from Spring Valley, CA. U.S.A.

      Great way of explaining variances and how to cook to get what you want. Thanks

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