Appetizer Recipes

  • 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 lemon, juiced

Grilled Herb Shrimp


Author: Ina Garten

Time: 18m

Yield: 6 servings

Number Of Ingredients: 11

  • Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Nutrition Facts:

  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 4 pounds live mussels
  • 1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
  • 6 tablespoons butter, cut into pieces

Mussels In White Wine And Garlic

Food & Cooking , Lunch/Snacks , Appetizers

Author: Martha Stewart

Be Sure To Buy Live Mussels. Any Open Mussels That Do Not Close When You Press Their Shells A Few Times Are Dead, And You Should Discard Them.

Number Of Ingredients: 7

  • Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
  • Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Nutrition Facts:

  • 2 lb mussels
  • 3 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • kosher salt, to taste
  • 1 cup white wine
  • 1 bunch fresh parsley, finely chopped
  • bread, for serving

25-minute Mussels In White Wine Recipe By Tasty


Author: Chris Salicrup

Here's What You Need: Mussels, Unsalted Butter, Yellow Onion, Garlic, Red Pepper Flakes, Kosher Salt, White Wine, Fresh Parsley, Bread

Time: 30m

Yield: 4 servings

Number Of Ingredients: 9

  • To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
  • In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
  • Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the red pepper flakes and season with salt. Stir to combine.
  • Add the mussels and stir until completely coated. Add the white wine and stir.
  • Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
  • Add the parsley and stir. Serve with bread.
  • Enjoy!
Nutrition Facts:

Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 pounds mussels, cleaned
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 bunch fresh parsley, chopped
  • Kosher salt
  • Crusty bread, to serve

Classic French Mussels


Author: George Duran

Time: 25m

Yield: 2 servings

Number Of Ingredients: 10

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
Nutrition Facts:

  • 5 pounds mussels, well-scrubbed
  • 1/2 cup finely chopped scallions
  • 1/4 cup olive oil
  • 1/4 cup finely chopped Italian parsley
  • 3 tablespoons finely chopped fresh basil or half that amount dried
  • 1 tablespoon finely minced garlic
  • 1 teaspoon dried hot red pepper flakes
  • 1 tablespoon dried oregano
  • 3/4 cup dry white wine
  • Salt to taste, if desired
  • Freshly ground pepper to taste

Mussels With White Wine


Author: Craig Claiborne

Time: 28m

Yield: 10 servings

Number Of Ingredients: 11

  • Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
  • Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.
Nutrition Facts:

@context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams

  • 4 cups mussels
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped shallots
  • 2 cups beef broth, divided
  • 2 tablespoons anise-flavored liqueur
  • ½ jalapeno pepper, seeded and minced
  • ½ red chile pepper, seeded and minced
  • 1 cup white wine
  • 10 leaves fresh basil, chopped
  • ¼ cup light cream
  • 2 teaspoons cornstarch
  • 1 lemon, juiced

Mussels In White Wine Sauce

Seafood , Appetizers and Snacks

Author: Capcomp

Delicious Way To Serve Mussels. Dip Crusty Bread Into Sauce To Complete The Entree!

Time: 40m

Yield: 4

Number Of Ingredients: 14

  • Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
  • Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
  • Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
  • Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.
Nutrition Facts:

Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g

  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon chopped green onion
  • 2 teaspoons chopped green chilies, drained
  • 2 teaspoons chopped ripe olives
  • Dash garlic powder
  • 1 flour tortilla (8 inches)
  • 1/4 cup salsa

Tortilla Pinwheels

Lunch/Snacks , Appetizers , Appetizers and Snacks , Wraps and Rolls

Author: Taste Of Home

For A Quick Appetizer For Any Party, This Is Perfect Recipe. It Is So Easy To Blend The Ingredients Together And Will Taste Delicious On A Tortilla.-lynda Wagoner, Trinity, North Carolina

Time: 10m

Yield: 1 serving.

Number Of Ingredients: 9

  • IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.
Nutrition Facts:

Calories 388 calories, Fat 23g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

  • 1 cup sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sliced green onions
  • 1/2 cup finely shredded cheddar cheese
  • 1 tablespoon lime juice
  • 1 tablespoon minced seeded jalapeno pepper
  • 8 to 10 flour tortillas (8 inches), room temperature
  • Salsa or picante sauce

Quick Tortilla Pinwheels


Author: Taste Of Home

Prepare These Easy, Cheesy Rollups Several Days In Advance If Desired. Serve With Your Choice Of Mild Or Hot Salsa Or Picante Sauce. -barbara Keith, Faucett, Missouri

Time: 15m

Yield: about 5 dozen.

Number Of Ingredients: 8

  • Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts:

Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1 can (4 ounces) chopped green chiles, well drained
  • 1/2 cup chopped green onions
  • Garlic powder to taste
  • Seasoned salt to taste
  • 5 flour tortillas (10 inches)
  • Salsa, optional

Appetizer Tortilla Pinwheels


Author: Taste Of Home

A Friend Gave Me This Recipe, And Whenever I Serve These Tortilla Pinwheel Sandwiches, People Ask Me For The Recipe, Too! The Cream Cheese Pinwheels Can Be Made Ahead Of Time And Sliced Just Before Serving, Leaving You Time For Other Last-minute Party Preparations. -pat Waymire, Yellow Springs, Ohio

Time: 20m

Yield: about 4 dozen.

Number Of Ingredients: 10

  • Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts:

Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

  • 4 plum tomatoes, seeded and chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
  • 1/4 cup butter, softened
  • 8 ounces fresh mozzarella cheese, sliced

Fresh Tomato Bruschetta


Author: Taste Of Home

The Topping For This Simple Fresh Tomato Bruschetta Appetizer Can Be Put Together Ahead Of Time And Refrigerated. We Also Love It On Top Of Grilled Chicken Sandwiches, Hamburgers And Homemade Pizza. -samantha Cass, Swartz Creek, Michigan

Time: 25m

Yield: 3 dozen.

Number Of Ingredients: 13

  • In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts:

Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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