STEAMED MUSSELS
INGREDIENTS:
2 tablespoons butter ¾ cup dry white wine
¼ cup shallots, minced 2 lbs. mussels, cleaned and debearded
DIRECTIONS:
In medium stock pot, heat butter over medium heat. Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Serves 4 as an appetizer or 2 as a main course
MUSSELS WITH GARLIC BUTTER
INGREDIENTS:
3 oz. unsalted butter 1 Tbsp. fresh parsley, chopped
3 cloves garlic, finely chopped 1 Tbsp. olive oil
4 shallots, finely chopped Several pinches turmeric
½ tsp. tarragon, dried 2 lbs. mussels
DIRECTIONS:
Four hours before preparing the dish, soften butter, then mix thoroughly with garlic, onions, tarragon, parsley, olive oil, and turmeric. Return to refrigerator to harden. Steam mussels in water or white wine. When opened, discard half of each shell. Arrange mussels in shell in single layer on ovenproof plates. Preheat oven to 350 degrees. Place dab of flavored butter on each mussel. Place in oven for 3-5 minutes until butter is melted and garlic smell emerges. Serve with warm French bread to dip in broth. Serves 4 as appetizer or 2 as main course.
MUSSELS STEAMED IN WINE
INGREDIENTS:
2 Tbsp. olive oil ¼ cup celery or green pepper
1/4 cup chopped onions 2 lbs. mussels
2 cloves garlic, finely chopped ¼ cup white wine
DIRECTIONS:
Saute onion, garlic, celery/green pepper in oil in a large saucepan over medium heat for 30 seconds. Add mussels and wine. Cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Mussels are done when all shells open. Serve in soup plates with broth. May garnish with lemon peel or freshly chopped parsley. Add crusty bread for dipping.
Serves 2 as a main course or 4 as an appetizer
ITALIAN STYLE:
Add 1 or 2 cups fresh chopped or canned tomatoes, drained, while mussels cook.
ZESTY STEAMED MUSSELS
INGREDIENTS:
1 small onion, finely chopped ½ cup water
3 Tbsp. green pepper, finely chopped ½ cup tomato sauce
2 Tbsp. olive oil 1 ½ tsp. fresh lemon juice
6 large cloves garlic, finely chopped 8 drops Tabasco sauce
2 lbs. mussels
DIRECTIONS:
Sauté onion and green pepper in oil until soft. Add garlic and continue to sauté, being careful not to burn. Add water, tomato sauce, lemon juice and Tabasco and simmer for 15 minutes. Add mussels and bring to a boil, steaming until shells open. Serve with garlic bread to dip in sauce.
Serves 4
COCKTAIL MUSSELS
INGREDIENTS:
2 lbs. mussels, steamed, removed from shell and chilled
Cocktail Sauce:
2 cups tomato catsup 4 Tbsp. Worcestershire sauce
4 Tbsp. horseradish Juice of 2 lemons
DIRECTIONS:
Combine sauce ingredients and chill. Serve with mussels on hors d’oeuvre plate.
Can also be served on half shell over a bed of lettuce with sauce served on top.
Serves 4
MUSSEL RECIPES
Mussels in wine
Zesty steamed mussels
Steamed Mussels
Mussels with cocktail sauce
STEAMED CLAMS WITH MELTED BUTTER
INGREDIENTS:
50 ct (1 bag) Maine Mahogany Clams
1 stick butter
Juice from 1 fresh lemon
1 Tbsp. parsley
¼ tsp. black pepper
DIRECTIONS:
Place 1 inch of water in a large pot. Add clams to steam approximately 6-8 minutes or until they open. Discard any clams that do not open. Melt butter. Stir in lemon, parsley, and black pepper. Place clams on serving dish and serve with melted butter mixture.
Serves 4
CLAMS CASINO I
INGREDIENTS:
2 dozen clams ½ cup chopped green pepper
Rock salt few drops Tabasco sauce
6 strips bacon 2 Tbsp. lemon juice
½ cup shallots, finely chopped 1 tsp. Worcestershire sauce
½ cup chopped parsley fresh ground black pepper
6 Tbsp. butter
DIRECTIONS:
Open the clams and set aside the best 2 dozen shells. Spread a layer of rock salt in pie pans, and nestle the selected shells in the salt. Fry the bacon gently until it has rendered all of its fat, then drain on paper towels. Mix the butter with the shallots, parsley, green pepper, Tabasco sauce, lemon juice, and Worcestershire. Put a clam in each shell and top with a dollop of the butter mixture. Grind a little pepper over each. Break up the bacon into 24 pieces, and set a piece on top of each shell. Broil under a hot broiler for 6-8 minutes, until the herb butter is sizzling and the bacon is crisp.
Serves 2
CLAMS SICILIANA
INGREDIENTS:
2 dozen Mahogany or little neck clams, cleaned and scrubed
2 Tbsp. of parsley
2 cloves of garlic
2 Tbsp. of olive oil
½ cup of water
Salt and pepper
DIRECTIONS:
Heat oil in a large pot. Add garlic and parsley and heat a few minutes. Add water, salt, pepper, and clams. Cover pot and steam clams until open (about 6 minutes). Place clams in a deep dish and pour broth over them
Makes 2 servings
CLAMS LICATA
INGREDIENTS:
3 dozen Mahogany or little neck clams, scrubbed
4 cloves of garlic, crushed
½ cup olive oil
1 Tbsp. Italian parsley, chopped
2 cups Italian plum tomatoes
Italian bread
DIRECTIONS:
Heat oil in large saucepan. Add garlic and brown. Add parsley and tomatoes. Bring to a boil breaking up tomatoes. Add clams and cover. Cook about 5 minutes or just until clams open. Serve with Italian bread.
Serves 3
CLAMS ON THE HALF SHELL
Mahogany little neck or cherry stone clams and cocktail sauce. Make sure to use very fresh clams. Cover with ice until the shells can be opened. Open just before eating.
STEAMED CLAMS
INGREDIENTS:
2 dozen Mahogany or little neck clams, scrubbed
2 Tbsp. chopped parsley
3 cloves of garlic
¼ cup of olive oil
½ cup water
Dash of salt and pepper
DIRECTIONS:
Scrub clams clean. Heat oil in a large pot with cover. Add garlic and parsley and simmer for a few minutes. Add water, salt and pepper. Add the clams. Cover pot and steam over medium flame until the clams open. Discard any clams that did not open. Place the clams in a large bowl and pour the broth over them.
Serves 2
CLAMS CASINO II
INGREDIENTS:
2 dozen Mahogany clams 2 Tbsp. celery, minced
½ cup softened butter ¼ cup of bread crumbs
2 Tbsp. pimento, minced 1 Tbsp. anchovy paste
2 Tbsp. green pepper, minced Bacon, cut into 1 inch pieces
DIRECTIONS:
After scrubbing the clams, cover them with ice until the shells can be opened. Leave them on the half shell. Pre-heat oven to 400 degrees. In a small bowl combine the butter, pimento, green pepper, celery, bread crumbs, and anchovy paste. Spread this mixture over the open clams. Cover each clam with a bacon piece. Bake about 10 to 12 minute or until the bacon is done.
Serves 2
CLAM RECIPES
Moosabec Mussels ™ Inc.
48 Old House Point
P.O. Box 267
Jonesport, ME 04654
cell: (207) 598-7731
fax: (207) 497-5413
