Big Johns Jalapeno Ginger Mussels Recipes
CHEF JOHN'S BRAZILIAN FISH STEW
My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Brazilian
Time 32m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g
BIG JOHN'S JALAPENO GINGER MUSSELS
Make and share this Big John's Jalapeno Ginger Mussels recipe from Food.com.
Provided by Big John
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except mussels.
- Mix well and refrigerate 20 minutes.
- Put mussels in a hot sauté pan, add ginger mix, toss and cover.
- Cook until the mussels open (about 3-5 minutes).
- serve immediately.
Nutrition Facts : Calories 372.6, Fat 12.3, SaturatedFat 2, Cholesterol 63.7, Sodium 1682.9, Carbohydrate 18.3, Fiber 2, Sugar 1.5, Protein 30.4
BIG JOHN'S CREAMY MUSSELS MARINIèRE
Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce
Provided by Big John
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you're ready to serve.
- Pour the sauce over the mussels. Serve immediately.
Nutrition Facts : Calories 518.9, Fat 36.6, SaturatedFat 21.6, Cholesterol 147.9, Sodium 482.4, Carbohydrate 15.1, Fiber 0.8, Sugar 1.3, Protein 17.8
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