COCKTAIL JALAPENO MUSSELS
Provided by Florence Fabricant
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Make sure the mussels are well drained. Place them in a bowl. Arrange the shells on a serving platter.
- Mix the mayonnaise with the remaining ingredients. Fold into the mussels.
- Place a mussel, well coated with the mayonnaise mixture, on each shell. Refrigerate until ready to serve.
- Pass as hors d'oeuvres.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 721 milligrams, Sugar 0 grams
MUSSELS WITH TOMATOES, JALAPEñO AND TEQUILA
Categories Tequila Tomato Appetizer Steam Quick & Easy Mussel Celery Jalapeño Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
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
MUSSELS IN MEXICAN BEER
Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
JALAPENO AND CUCUMBER COCKTAIL
This recipe features Devotion® Vodka, the world's first sugar-free, gluten-free, and 100% made-in-the-USA flavored-vodka family. This drink recipe is perfect for those who have dietary restrictions and needs. With July 4th celebrations and BBQs in full swing, adults 21 and over can treat themselves to a refreshing and 'less guilty' version of their favorite specialty cocktails.
Provided by Ryan from Mastro
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Muddle cucumber-flavored syrup and jalapeno pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until outside of shaker becomes frosted. Pour cocktail into a glass and garnish with cucumber slice.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 21.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 13.5 mg, Sugar 0.9 g
MEXICAN SEAFOOD COCKTAIL
Given a choice, I'd really rather be eating a Mexican cóctel de mariscos, a tall glass filled with seafood and topped up with an extraordinary tomato salsa spiked with jalapeños and serranos, chopped onion and fresh lime juice. Whenever my travels in Mexico take me to coastal regions, I always stop by at least one beach restaurant to indulge in this stellar concoction. It is known there, aptly, as vuelve a la vida, or "return to life," whether for a diner in need of restoration or as a morning-after hangover cure.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
- Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
- Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
- Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
- Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 940 milligrams, Sugar 4 grams, TransFat 0 grams
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