Original Post by: Maria Russo | Food Network | Published on: 07/09/2016

 

It’s July. It’s steamy. You’re likely sweating. And yet tonight’s dinner still has to be made. Instead of cranking on the stove and making your kitchen and home only more sweltering, skip the range altogether and opt for a stove-free supper. On this morning’s all-new episode of The Kitchen, the co-hosts showed off new ways to enjoy a Stove-Free Summer, including one machine that will save the day come dinnertime: the slow cooker. Thanks to this do-the-work-for-you device, you can set and forget many of the same items you’d otherwise watch over on the stove. And best of all, it doesn’t heat up your kitchen. Check out two ways to prep mussels right in the slow cooker for simple weeknight cooking.

With hefty potatoes and a tangy broth, Geoffrey Zakarian’s succulent Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce (pictured above) is an easy-to-make meal that’s both comforting and light. Geoffrey builds the base of his sauce with beer, butter and whole-grain mustard, and lets that cook with pre-boiled potatoes. Closer to dinnertime, just add the mussels to cook for a few minutes, then round out the sauce with a dollop of sour cream and a scattering of cool scallions. Be sure to follow GZ’s lead and reach for garlic bread to sop up the silky sauce with each bite.

Geoffrey Zakarian Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce Recipe:

Total Time:2 hr 50 min
Prep:10 min
Cook:2 hr 40 min
Yield:4 servings
Level:Easy

Ingredients

1 1/2 cups baby potatoes, cut into quarters
Kosher salt and freshly cracked black pepper
1 bottle wheat beer
1 cup thinly sliced shallots
2 tablespoons butter
2 tablespoons whole-grain German mustard
4 cloves garlic, thinly sliced
1 1/2 pounds PEI mussels, soaked in cold salted water and cleaned
1/2 cup sour cream
1/2 cup thinly sliced scallions
For dipping: toasted garlic bread or crispy potatoes

Directions

  • Special equipment: a 6- to 8-quart slow cooker
  • Put the potatoes in a saucepan and add cold salted water to cover.
  • Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain.
  • Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours.
  • Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels.
  • Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping.

Link to recipe: http://www.foodnetwork.com/recipes/geoffrey-zakarian/slow-cooker-mussels-with-a-creamy-wheat-beer-and-german-mustard-sauce.html

For a slightly spicier option, look no further Jeff Mauro’s Slow-Cooker Thai Coconut Mussels, featuring a savory mixture of lemongrass-scented stock spiked with a chile. Jeff adds a splash of coconut milk to cook with the mussels, guaranteeing rich, creamy results. Just before serving, brighten up the broth with fragrant cilantro and fresh lime zest. And for dunking, it’s all about the garlic bread for Jeff, too. He transforms his with the addition of gochujang, a Korean chile paste with bold flavor.

Jeff Mauro Slow-Cooker Thai Coconut Mussels

Total Time:2 hr 30 min
Prep:10 min
Cook:2 hr 20 min
Yield:4 servings
Level:Easy

Ingredients

1 cup chicken stock
1 tablespoon fish sauce, plus more if needed
2 cloves garlic, grated with a rasp grater
1 small Thai bird chile, chopped
1 stalk lemongrass, smashed with a knife
1 shallot, minced
2 pounds fresh mussels, cleaned, scrubbed and debearded
1 1/2 cups unsweetened coconut milk
1/2 cup fresh cilantro leaves
Zest of 1 lime plus 1 tablespoon lime juice
Crusty Gochujang Garlic Bread, recipe follows
Crusty Gochujang Garlic Bread:
1 stick salted butter, at room temperature
2 tablespoons gochujang
1 clove garlic, grated with a rasp grater
1 crusty baguette, sliced in half horizontally

Directions

  • Special equipment: a 6- to 8-quart slow cooker
  • Add the stock, fish sauce, garlic, chile, lemongrass and shallot to a 6- to 8-quart slow cooker, cover and cook on high for at least 2 hours.
  • Add the mussels and coconut milk and continue to cook on high, covered, until the mussels open, another 15 to 20 minutes. Discard any unopened mussels.
  • Stir in the cilantro and lime zest and juice. Add more fish sauce if desired.
  • Ladle into bowls and serve with Crusty Gochujang Garlic Bread.
  • Crusty Gochujang Garlic Bread:
    • Preheat the broiler. Mix together the butter, gochujang and garlic in a small bowl. Smear the butter mixture on the baguette halves and place on a baking sheet. Broil until golden and crispy, 3 to 5 minutes.

Link to recipe: http://www.foodnetwork.com/recipes/jeff-mauro/slow-cooker-thai-coconut-mussels.html

 

 


Reference Article: http://blog.foodnetwork.com/fn-dish/2016/07/2-ways-to-make-mussels-in-the-slow-cooker/

 

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