SUNNY'S 5-INGREDIENT MUSSELS AND GARLIC-PARSLEY FRIES
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
- Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
- For the fries: Fry the shoestring French fries according to the package instructions.
- Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
- Sprinkle the mussels with the cilantro and serve with the fries.
BATTER-FRIED MUSSELS WITH GARLIC SAUCE
Make and share this Batter-fried mussels with garlic sauce recipe from Food.com.
Provided by Poppy
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
- Place the mussels in a large wide pot with about two inches of water.
- Cover and steam until the mussels open, about six or seven minutes.
- Remove and drain, discarding any mussels that haven't opened.
- Remove the mussels from their shells and place in a colander.
- Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
- Tap the colander to rid it of excess flour.
- Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
- Add the mussels, in batches i f necessary and fry until crisp and golden.
- Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
- Add the walnuts and pound or pulverize until the mixture is mealy.
- Dampen the bread under the tap and squeeze dry.
- Add to the bowl and continue pulverizing all together.
- Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
- If it is too thick, add a little water.
- Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.
Nutrition Facts : Calories 1157.2, Fat 77.4, SaturatedFat 11, Cholesterol 159, Sodium 1799.4, Carbohydrate 41.1, Fiber 1.9, Sugar 1.9, Protein 72.6
CRISPY MUSSELS WITH ALMOND AND SCALLION SAUCE
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Bring wine to a boil in a large stockpot. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open. Remove the mussels from the shell and place in a bowl.
- Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper.
- Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter, and then fry until lightly golden brown, about 30 to 45 seconds. Drain the mussels on a sheet pan lined with paper towels. Add mussels to the large bowl with sauce and toss to coat. Garnish with chopped scallion.
- Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste. Transfer the vinaigrette to a large bowl that will hold all the mussels.
ROASTED MUSSELS WITH ALMONDS AND GARLIC
This recipe can be prepared in 45 minutes or less.
Yield Serves 2 as a main course
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Scrub mussels well and remove beards. Finely chop almonds and on a baking sheet toast in middle of oven until golden, about 4 minutes.
- Mince garlic and chop parsley. In an ovenproof kettle at least 10 inches wide combine mussels, garlic, parsley, wine, and butter and season with pepper. Roast mussels, uncovered, in middle of oven, stirring once halfway through roasting, 15 minutes, or until mussels have opened. Discard any unopened mussels. Add almonds, tossing to combine.
MUSSELS WITH GARLIC AND FINES HERBES
Steps:
- Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL
From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.
Provided by AmandaInOz
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
- Add the soy sauce and wine. Stir.
- Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
- Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.
Nutrition Facts : Calories 497.8, Fat 17.9, SaturatedFat 2.8, Cholesterol 95.5, Sodium 1987.5, Carbohydrate 17.9, Fiber 0.4, Sugar 1.5, Protein 42.9
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