Time 25m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent. Add herbs lemon and wine. Add mussels cover and steam 5 minutes till all are opened. Remove mussels to a large bowl. Keeping the juice in the pan whisk in the butter and pour over the mussels. Garnish with herbs and lemon.
Time 5m Yield about 1/3 cup Number Of Ingredients 8 Steps:
In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
Number Of Ingredients 9 Steps:
Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.
Time 15m Yield 10 Number Of Ingredients 7 Steps:
Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Time 25m Number Of Ingredients 5 Steps:
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside. Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down. Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.
More about “herb and lemon butter mussels recipes”
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Cream the butter with the garlic and parsley in a bowl and set aside. Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet. Dot generously with the garlic butter and grill until the butter has melted. Serve the mussles on their own or in the wine broth.
