10 mins
Left-over Mussels
Recipe by Graham
Well I know it sounds strange to leave mussels uneaten but sometimes there are a few too many even for Meester Graham! No problem...
Leeks 
Leg of Spring Lamb Ingredients for Left-over Mussels
Currently displaying quantities in US Imperial Measurements
How to Cook Left-over Mussels
- Allow the mussels to cool, remove them from the pan and place them in a colander or sieve (strainer) and wash thoroughly (to remove the taste of the sauce). Split the shells and throw away the empty halves, then arrange the mussels in their shells on a plate. Cover with cling film and keep in the fridge until you are ready to use them.
- Make a vinegar dressing (or, if you prefer, you can use a summer oil dressing). Finely chop a clove (or two) of garlic and sprinkle the pieces over the mussels. Spoon the vinaigrette over the mussels and eat them cold as a starter or an aperitif. They're tangy and delicious.
GRAHAM'S HOT TIP:
The perfect way to embrace the taste of mussels as an aperitif is with a glass (or two) of Kir. Pour about 2 tablespoons of Crême de Cassis into a wine glass and fill with dry white wine straight from the fridge. Better still (if you can get it) is Crême de Pamplemousse Rose (pink grapefruit liqueur) or Crême de Pêche (peach liqueur). However, they're not something that's stocked by most stores.
Reviews of Left-over Mussels
| May 12 2014 Incredible! I found some ready-cooked big green-lipped New Zealand mussels at my local supermarket so made them up using this recipe. We included them in a seafood buffet for our new neighbours and they disappeared just like that! Everybody just swooped on them and then asked if there were any more!! My husband, being a quiet hero, went to the shop and made another batch of vinaigrette with garlic pieces. Again, everything disappeared in double-quick time only this time we hid a few in the fridge for ourselves for later! Truly an amazing way to serve cooked mussels, whether they are your own left-overs or whether you have a kind husband who goes to the shop to get them for you! sophiamclean (2 reviews) |
What To Eat Tonight
Breakfast is, they say, the most important meal of the day, so choose your breakfast menu well from our great selection.
To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Other Fish & Seafood Recipes
Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish.
Monk Fish in Bacon with Parsley Cream is an incredibly simple recipe that will serve 4 as a main course or 6 as a starter.
Seafood Chowder Mash is a real comfort food, consisting of a wealth of fish and seafood over a bed of mashed potatoes... surf and turf, if you like!
