GRILLED MUSSELS WITH SIMMERED TOMATOES OVER COUSCOUS
I tasted grilled mussels for the first time last summer and they were a revelation. Grilled mussels cook in their own brine and have a rich, undiluted flavor. This Mediterranean-style meal pairs them with fluffy couscous and a quick tomato sauce. This recipe also works beautifully with clams. You can cook the tomatoes a day ahead and warm them up just before serving.
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- Position a fine-mesh strainer over a bowl. Holding the tomatoes over the strainer, scoop out the seeds, letting the juice and seeds fall into the strainer. Press the seeds with a ladle to extract as much juice as possible. Discard the seeds and set the juice aside. Halve the tomato quarters and set them aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes. Stir in the tomatoes, garlic, and oregano. Add the wine and tomato juice and bring to a boil. Decrease the heat and boil gently, uncovered, for 12 minutes. Remove from the heat. Set the tomato mixture aside, covered.
- Put the couscous in a saucepan with 1 teaspoon salt. Bring 2 1/2 cups water to a boil and pour it over the couscous. Cover and simmer for 10 minutes, stirring occasionally. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then cover and set aside.
- Just before cooking, clean the mussels. Gently tap any open shells against a countertop and wait a minute for the shell to close. If the shell stays open, the mussel is dead and must be discarded. Remove the little thistle of fiber, called the beard, that sticks out of the shell by yanking it toward the narrow end of the mussel. Fill a large bowl halfway with cold water and stir in a handful of salt. Soak the mussels in the water for 30 minutes, then lift them out, leaving the debris behind, and set them in a colander.
- Heat a grill and place the mussels between the grates. Grill until the mussels are open and cooked through, about 6 minutes.
- To serve, put a scoop of couscous on a plate, followed by the tomatoes, then the mussels. Season with salt, pepper, and a dash of olive oil. Garnish with the parsley.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
COUSCOUS WITH MUSSELS AND SHRIMP
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
- Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
- Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CLAMS AND MUSSELS WITH GARLIC, ALMONDS AND MINT
Grilling clams and mussels gives them a smokiness you can't get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don't forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.
Provided by Melissa Clark
Categories dinner, lunch, barbecues, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
- Scrub mussels and clams under running water to remove any clinging grit.
- Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
- Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED MUSSELS WITH HERB BUTTER
Cooking mussels on the grill is easier than you'd think and it puts a summery meal on the table in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
- Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
- Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.
Nutrition Facts : Calories 400 g, Fat 19 g, Protein 41 g
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