Mussels In Red Wine Sauce Recipes

Steps:

• Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
• Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
• *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.

Steps:

• Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
• Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
• Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
• Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
• In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
• Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
• Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
• This sauce will keep 10 days in a well-sealed container in the refrigerator.
• Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
• Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
• Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

Steps:

• 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.

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
• When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• Add ground pepper to taste and pour cream over the mussels.
• Cover pan with lid, over moderate to high heat.
• When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• This will only take three, or four minutes.
• Do not overcook and avoid letting the liquid boil.
• You will hear the shells crack open and when most have opened, remove from heat.
• Too much cooking will only make them tough.
• Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

Steps:

• Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
• In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
• Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.

Steps:

• Scrub and remove beards from mussels.
• Set Aside.
• In a large sauce pan combine the wine and butter.
• Bring to a boil, reduce heat to medium.
• Add the chives, red pepper flakes and garlic.
• Stirring often reduce volume by half.
• Return heat to high and add the tomatoes with juice, citrus juice and mussels.
• Stir once to coat and cover with a tight fitting lid.
• Boil for 2-3 minutes.
• Remove from heat and discard any mussels that have not opened.
• Ladle mussels into serving bowls and pour remaining sauce on top.
• Offer pepper at table.

Steps:

• Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
• Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
• Add wine, lemon slices and 1/4 cup parsley; bring to boil.
• Add mussels.
• Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
• Using slotted spoon, transfer mussels to large shallow bowl.
• Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
• Pour broth over mussels.
• Sprinkle tomatoes and remaining parsley over.

Steps:

• Pour juice from tomatoes into a bowl; chop tomatoes, do not puree.
• Add the chopped tomatoes to the bowl and set aside.
• In a stock pot, heat oil over medium heat.
• Add carrots, onion and garlic.
• Saute for 4 minutes.
• Add wine, tomatoes, salt and pepper.
• Bring to a boil.
• Add mussels; cover and cook for 5 minutes.
• Shake pot to ensure even cooking.
• When mussels have opened, they are done.
• Discard any that haven't opened.