SPICY MUSSELS WITH WHITE WINE AND GARLIC SAUCE
This awesome recipe is for my non-veg readers. It's a healthy recipe which I'm sure you'll love.
Provided by gourmandelle
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add diced onion. Sauté for 5 minutes.
- Add the mussels, chili, wine, garlic, salt and pepper.
- Sauté until cooked; about 20 minutes, not really sure.
- Add lemon juice, chopped herbs and yogurt (optional). Stir well.
- Best served with roasted veggies or baked potatoes with julienne onion on top.
Nutrition Facts : Calories 213.1, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.3, Sodium 485.9, Carbohydrate 10.4, Fiber 0.4, Sugar 1.8, Protein 20.8
SPICY MUSSELS IN WHITE WINE SAUCE
this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!
Provided by chia2160
Categories Mussels
Time 18m
Yield 2-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 945.3, Fat 49.2, SaturatedFat 7.4, Cholesterol 158.8, Sodium 2224.2, Carbohydrate 32.8, Fiber 2.5, Sugar 3.8, Protein 69.4
SPICY MUSSELS WITH WHITE WINE
Steps:
- Heat grill to high.
- Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
- Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, 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 with tomatoes and remaining parsley.
- Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
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.
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
PASTA WITH SPICY MUSSELS
This is a wonderful, inexpensive dish that's great for a crowd. The broth-like sauce is light, yet full of great flavor. I choose not to add any butter, but rather use the lighter taste of olive oil for the fat in this dish. A word of caution: this recipe feeds about 6, but takes up a lot of room, especially once the mussels are all opened in their shells. I gave a small hint at the end of how one might serve this without overflowing their bowl. You might also like to spoon the pasta into individual serving bowls, and then top each one with mussels and broth, whichever you prefer. Use your best judgment!
Provided by Kozmic Blues
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- The following step is optional, but it works really well.
- After youve given the mussels a quick scrub and pulled off any of the beards, place them in a large bowl filled with cold water and several ice cubes.
- Squeeze the juice of the lemon into the water, toss in the squeezed halves, and add the heaping tsp of salt.
- Allow mussels to sit for about ½ an hour, and they will spit out any sand or other stuff that might be inside their shells.
- (This is an old Neapolitan trick my husbands mother used for all shellfish).
- After about ½ hour, drain mussels, give then a quick rinse under come running cold water and set aside while you make the broth.
- Preheat large skillet over medium heat, and add olive oil.
- Next add the minced shallots, and sauté for a minute or two.
- Add the sliced garlic, and crushed red pepper to taste, and sauté for another minute, careful not to let the garlic get too brown.
- Slowly add the fish stock.
- (If using wine and stock, add the wine first, bring it up to a boil and then add the fish stock) Let the stock simmer for a few minutes with the shallot and garlic, and then add the diced tomatoes.
- When sauce comes to a boil, add the mussels to the pan, give then a quick toss, and put the lid on and let stem for about 3-5 minutes.
- Add pasta to boiling water and cook for 7 minutes, or until done to your liking.
- When mussels have all opened, turn off the heat, give them another stir to get all the liquid up from the bottom, add the fresh basil and put the lid back until the pasta is finished.
- Drain pasta.
- To Serve: Unless you have an enormous pasta-serving bowl, heres what I suggest.
- Add a couple ladles of the cooking broth in the bottom of your serving bowl and add about half of the pasta.
- Scoop out about half of the mussels with broth and lay over top the pasta until bowl is filled.
- Add the remaining pasta back into the skillet with the rest of the broth and mussels.
Nutrition Facts : Calories 704.9, Fat 12.1, SaturatedFat 2.1, Cholesterol 43.2, Sodium 1746.2, Carbohydrate 110.3, Fiber 6.6, Sugar 4, Protein 37.6
MUSSELS WITH WHITE WINE AND PASTA
A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.
Provided by English_Rose
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels.
- Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream.
- Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
CREAMY SPICED MUSSELS
Expand your seafood horizons - this recipe for mussels is not as difficult as you might think
Provided by Mary Cadogan
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 8
Steps:
- Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
- Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
- Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
- Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.27 milligram of sodium
MUSSELS WITH WHITE WINE
tender mussels in a light cream sauce
Provided by lnguyen
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
- Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
- Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
- Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.
SPICY MUSSELS AND CHORIZO
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
- Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel 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.
MUSSELS IN A WHITE WINE SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.
Nutrition Facts : Calories 156, Carbohydrate 6.4 grams, Fiber 0.3 grams, Protein 24.3 grams
SPICY MUSSELS IN WHITE WINE
Provided by Alan Herman
Categories Shellfish Mussel Hot Pepper White Wine Healthy Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 11
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.
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