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Cooking Frozen Mussels Recipe - Yahoo Recipe Search
Food.comI buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.YummlyIt was good. I used the mixed calamari, shrimp, mussels, scallops frozen bag from Costco. The shrimp were a little over cooked but not bad. I liked this recipe bcYummlySheet-pan Paella With Chorizo, Mussels, And Shrimp Recipe | Epicurious.com With Vegetable Cooking Spray, Rice, Low Sodium Chicken Broth, Bay Leaf, Freshly Ground Black Pepper, Smoked Paprika, Saffron, Kosher Salt, Spanish Chorizo, Shallot, Medium Shrimp, Mussels, Canned Chopped Tomatoes, Frozen PeasFood.comA simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.Food.comI was asked to make a seafood chowder as the appetizer for a meal. This is the recipe I pulled together and it was a hit! Several of the participants offered to take care of the leftovers! I poured the remaining soup into a glass jar and left it for them to sort out. Secretly " I " wanted to take it home! You can add whatever seafood you like such as clams, mussels, scampi, crawfish, crab, etc. Clams and mussels look amazing if cooked in the shell. If you are cutting the recipe in half, or want to reduce the cost, you may wish to increase the potato, use more fish and buy a frozen seafood mix rather than buying each seafood individually. Our family likes a thick soup but if you prefer something a little lighter, you can thin the soup out with milk or cream. Diet food this is not!Food52Paella is wonderful because it takes advantage of the "everything but the kitchen sink" mentality. It can be made with simple local ingredients or the fruits of foreign lands. I most prefer a delicate tango of both, with a heavy emphasis on quality. If you can't get fresh seafood in your area, go for an assortment of meats, and frozen shrimp can be found in most mega-marts. This particular recipe comes from my dad, but he insists on using lobster and I disprove of some of his techniques. The shrimp stock addition came from my sister and it is an absolute must! This recipe is great for large dinner parties and, though rather traditional, is surprisingly killer and by far the best paella I've ever had. We always make it on the grill, which lends more smokiness than the conventional oven method. Cooking the rice in oil first before adding any liquid enhances the nutty characteristics of the grain and the Spanish paprika (though expensive and sometimes difficult to find) really makes the dish. While chorizo may be more traditional, I can never find a Spanish one here in South Texas and the Mexican version doesn't cut it for me. The sublimely cooked rice is achieved through the process of cooking in a heavy pan, not stirring too often, and adding a bit of broth at the end and letting it rest. I usually use two 12 inch cast iron pans, but my dad recently received a giant paella pan for his birthday. I still prefer my cast irons, but he swears by his new prized pig of the kitchen--the pan takes up its own shelf!
