Campania Style Mussels Recipes

MARINARA-STYLE MUSSELS

Marinara-Style Mussels image

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 tablespoon minced garlic
1 teaspoon sweet paprika
2 tablespoons all-purpose flour
Salt
black pepper
1/4 cup chopped fresh parsley
3 pounds medium mussels, well scrubbed

Steps:

Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 0 grams

CAMPANIA STYLE MUSSELS

Campania Style Mussels image

These juicy mussels are very easy to prepare. Fresh tomatoes, capers, lemon juice and lemon zest provide the backbone of this traditional dish from Campania. Lovely with crusty bread and also with fresh fettuccine noodles. A Whole Foods recipe.

Provided by Chef Kate

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs fresh mussels, in the shell, each scrubbed and rinsed
1 baguette, cut in 1/2-inch diagonal slices
4 tablespoons olive oil, divided
1/3 cup white wine
1 bay leaf
1 1/2 cups unsalted chicken stock, preferably homemade
5 medium garlic cloves, peeled, sliced
4 medium tomatoes, peeled and seeded, chopped, about 1 cup (or, out of season, use good quality tinned diced tomatoes)
3 tablespoons capers in brine, drained
1/2 cup black olives, pitted, cut in half
sea salt, to taste
ground pepper, to taste
1/2 cup flat-leaf Italian parsley, roughly chopped
2 lemons, juice of, strained
1 lemon, zest of, finely minced

Steps:

Preheat oven to 250°F
Pick all mussels, tap all the opened ones and discard those that do not close up after tapping.
Arrange bread slices on a cookie sheet, drizzle with 1 tablespoon of the olive oil, turn and drizzle on the other side with another 1 tablespoon of oil. Place in the oven until lightly toasted, about 10 minutes. Remove from oven and let cool.
In a medium pot with a lid bring white wine, bay leaf and chicken broth to a boil and cook for about 5 minutes. Add garlic slices and let cook for another minute. Add all mussels at once to boiling pot, and follow with tomatoes, capers and olives. Season with some freshly ground pepper. Reduce heat to medium.
Put lid on pot, shake pot vigorously and let cook until mussels are done, no longer than 5 minutes, shaking pot halfway through and using a slotted spoon to mix mussels if needed, pouring juices from below on top of the mussels. Once almost all mussels have opened up, turn the heat off and sprinkle with the lemon juice and half of the chopped parsley. Mix well and taste liquid in bottom. Season with salt and pepper if needed bearing in mind that both the capers and olives will already have added plenty of salt to the dish. Discard all mussels whose shells did not open up.
Serve immediately in 4 large bowls, sprinkle the rest of the parsley on top and place a couple of toasted bread slices on the side to mop up all the liquid.
If desired, drizzle the remaining 2 tablespoons of olive oil over the mussels. Finally, sprinkle each serving with lemon zest.

Nutrition Facts : Calories 1511.8, Fat 28.4, SaturatedFat 5.2, Cholesterol 63.6, Sodium 2974.3, Carbohydrate 236.3, Fiber 11.9, Sugar 14.1, Protein 75.9

JAPANESE-STYLE BAKED MUSSELS

Japanese-Style Baked Mussels image

This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.

Provided by ChamoritaMomma

Categories Mussels

Time 30m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 garlic clove, minced
1 teaspoon gingerroot, minced
1/2 teaspoon lemon zest, minced
1/2 lemon, juice of
1 1/2 teaspoons wasabi, prepared
2 teaspoons white sugar
1 whole green onion, sliced fine
3/4 cup mayonnaise
3 tablespoons tobiko (flying fish roe)
1 teaspoon soy sauce
1/4 teaspoon sesame oil
12 mussels
panko breadcrumbs, Japanese bread crumbs

Steps:

Preheat oven to: Broil, top heat, 500°.
Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
Tobiko can be found in the freezer section at most asian markets.

Nutrition Facts : Calories 262.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 95.5, Sodium 715.5, Carbohydrate 16.5, Fiber 0.3, Sugar 5.3, Protein 9.4

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