Mussels on the BBQ with Lime-yum.
I have made many types of mussels over the years, and all of them are good. This recipe is truly delightful and perfect for a summer bbq. I will also share some cool info on mussels. So, the recipe I made last night was Mussels on the BBQ with Lime.
How to Purchase
Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels, check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. Avoid mussels that have broken shells, feel heavy (they are usually full of sand) or feel light and loose when shaken (they are usually dead). Shucked mussels should have plump meat with clear liquid.
How to Prepare
Mussels are traditionally prepared by steaming over high heat for 5-7 minutes or until the shells open. When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell. To continue steaming will overcook the mussels, causing them to be tough and dry.
When serving mussels as an appetizer, allow 10-12 mussels per person (approximately 1/2 pound or 225 g). If the mussels are to be served as a main course, allow 20-25 mussels per person (1 pound or 454 g). For one cup of cooked shucked mussel meats allow 20-25 mussels.
Storing Tips: Mussels can be kept alive for 3 to 4 days when properly stored. They should be stored dry in a refrigerator below 10° C (50° F). Do not immerse in water; avoid temperature variations, and; ensure the product is able to breathe and drain.
Mussels in the BBQ with Lime
Place 4 oregano sprigs,4 cilantro springs and a halved jalepeno on a sheet of foil. Top with one pound of cleaned mussels. Scatter with 4 tablespoons of butter and 3 sliced garlic cloves over the mussels. Then drizzled the juice of 2 limes, add the squeezed limes to the pack as well. Fold up the foil, leaving room for the mussels to open. Grill over high heat 4-5 min. Eat the mussels that have opened up.
Also make sure you have a nice loaf of french bread sopping up the yummy juices.
recipe above from Food Network MagazineA Traditional Belgian Method
Take a big pot and fill the bottom with sliced onion, some parsley and pieces of celery (don’t cut them up in too small ). Throw in some white peppercorns. Put in a layer the mussels and some water to cover this first layer.
On top add some more onion, parsley, celery, pepper and mussels. Continue with these layers of vegetables and mussels until the pot is full.
Put the pan on a high stir (or shake) regularly. Once they open up the mussels are ready. Mussels that did not open are not to be eaten!
You don’t need a spoon or a fork to eat this perfect dish: take a mussel and empty it. Use the musselshell as a tool to eat your dish! Serve mussels and fries on separate plates.
4 Responses to “Mussels on the BBQ with Lime-yum.”
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Mmmmmm! Mussles! This is a perfect summertime dinner … we’re in for some very warm weather in New England over the next few days. Think I’ll crank up the grill and give these a try!
First time at your blog … I’ll be back to check in! Thanks for this wonderful BBQ post!
Hi Billie-Jean!
My name is Lindsay Mulligan and I am the Marketing Coordinator of the PEI Mussel Industry Council of NA. I came across this recipe and fell in love with it!
It looks so delicious and I can’t wait to try it out!
I wanted to ask if we would be able to use it on the recipe portion of our website? We will source each recipe that we will include online, along with the photo, and wanted to write to see if you would allow us to do so. Our website is http://www.discovermussels.com – feel free to check out the website and let me know if you would like to have your recipe and photo showcased. If so, please inform me on the photographer and source of the recipe so that proper credit can be provided!
Hope to hear from you!
Thanks!
lindsay@discovermussels.com
Hello Lindsay,
Thank you for your comments regarding the mussel recipe I posted awhile back. I would be more than happy to have you use the recipe and the pictures for your website. I am also looking forward to exploring some of what is on your site. The photos have all been taken by me. I am not sure if you need them in another format, I could email you some to chose from as they were not all put on the site. The recipe came from Food Network Magazine August/September 2009-Volume 2, Number 3. There is no chef listed as the creator of the recipe.
Let me know when you post it, I would love to see it.
Sincerely,
Billie-Jean Graham
http://cook-eat-love.com/
Did you ever try the mussels? Would love to hear about it.