* This mussel recipe goes from an appetizer to a soup and finally to a main course of saffron creamed mussels over pasta. It's simple , inexpensive, and great for entertaining!
* We use black mussels* but you can substitute green lip mussels for one of the courses for something different.
* 3 course recipe as follows...

1. Steamed Mussels in wine sauce
2. Spicy Mussel soup
3. Mussels in Saffron cream sauce with linguine

* Our mussels come to us very clean, we only rinse them just before cooking.



* 1/4 cup fresh garlic, finely chopped
* 1/4 cup shallots, finely chopped
* 1/4 cup extra virgin olive oil
* 3 cups dry white wine (sauvignon blanc)
* 2 or 3 sprigs of fresh thyme
* 2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 3 lbs. black mussels, cleaned


* 1/4 cup extra virgin olive oil
* 4 cups zucchini, diced
* 1 cup yellow pepper, diced
* 4 cups white mushrooms, sliced
* 1- 28oz. can whole italian tomatoes
* 1 1/2 cups Longbranch Bloody Mary Zinger mix
* 2 teaspoons sriracha
* 2 cups reserved broth from mussels with wine
* 6 cups fish stock
* 1/2 teaspoon black pepper
* 1 teaspoon kosher salt
* 3 lbs. mussels, cleaned


* 1 cup of reserved broth from mussels with wine
* 1/4 teaspoon saffron threads
* 1 tablespoon tomato paste
* 1 teaspoon kosher salt
* 1 teaspoon smoked spicy spanish paprika
* 4 oz. heavy whipping cream
* 3 lbs. mussels, cleaned
* Fresh chopped parsley for garnish
* 2 lbs. linguine, cooked al dente



* Saute garlic and shallots in olive oil over low-med heat for 3 to 4 minutes. Add remaining ingredients except mussels. Bring to a boil then add mussels. Cover and simmer over medium heat until mussels are all opened, about 6 to 8 minutes. Discard any unopened mussels. Remove mussels with a slotted spoon into bowl, reserve 3 cups of broth for the other dishes. Pour the remainder of broth in bowl with mussels. Serve with a good crusty bread.


* Saute zucchini, peppers and mushrooms in olive oil over medium heat until almost tender, about 7-8 minutes. Dice whole tomatoes, reserve juice. Add tomatoes to vegetables, saute 2 more minutes. Add reserved tomato juice, Longbranch bloody mary mix, reserved broth and fish stock. Stir to combine well, add sriracha, black pepper and salt. Bring to a boil, add mussels, cover with lid and reduce heat to medium. Simmer about 10 minutes. Discard any unopened mussel and serve in bowls.


* Pour reserved broth into pot, add saffron, let simmer over medium heat about 2 minutes. Add tomato paste. salt and paprika, combine well. Add mussels, bring to a boil, reduce to medium heat, cover and simmer about 6-7 minutes. Discard any unopened mussels. Pour cream into pot, toss noodles into pot with mussels. Continue a low simmer, cook for 1-2 more minutes. Serve and garnish with parsley.

This recipe will feed six hearty appetites. Match this recipe with our fresh spinach parmesan salad and a bottle or two of your favorite wine. A dinner to enjoy!

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Phone: (859) 266-8888, Email: lee@lexseafood.com