STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
ROMAN SEASONED MUSSELS
From a taste of Ancient Rome. Serve with Honeyed wine, Lucien sausages and some other Roman delights. The hard part will be finding the Roman Bath to serve it in.
Provided by drhousespcatcher
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Reduce the grape juice to 1/10 volume.
- Add the anchovy paste and the oregano.
- Use as directed.
- Mussel dish:.
- Wash the mussels thoroughly.
- Place in pot and add water to cover them. Add remaining ingredients.
- Boil until done. This means:.
- Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels ok?
Nutrition Facts : Calories 374.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 48.2, Sodium 624.4, Carbohydrate 49.8, Fiber 1, Sugar 39, Protein 22.5
SPICY SPANISH MUSSELS
Of all of the mussel recipes I tested this week, this was the hands-down favorite. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
- Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
- Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
- Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
- Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
- To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1405 milligrams, Sugar 7 grams, TransFat 0 grams
MUSSELS IN ROMESCO SAUCE
Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 14
Steps:
- In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes. Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins. Return chili flesh to reserved vinegar.
- In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain. Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden. Transfer bread to a cutting board and cut into cubes.
- In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden. Add garlic and cook, stirring, until garlic is pale golden. Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes. In a food processor purée mixture coarse and season with salt. Sauce may be made 1 week ahead and chilled, covered.
- In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil. Add mussels and boil gently, covered, 4 minutes, or until most are opened.
- Transfer mussels to a serving dish, discarding any unopened ones. Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels. Sprinkle mussels with coriander.
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