Mussels In Tarragon Tomato Broth Recipes

Steps:

• Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

Steps:

• Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
• Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
• Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

Steps:

• Chop onion and celery and saute in olive oil over medium heat.
• Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
• Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
• Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
• While the broth simmers, clean mussels well under cold water to remove any sand and grit.
• Add butter and allow it to melt.
• Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
• Serve with crusty bread.

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

Steps:

• Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
• Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
• Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
• Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.

Steps:

• Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
• Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
• Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

Steps:

• Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
• Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Steps:

• Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
• Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
• Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.

Steps:

• In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.

Steps:

• In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.