Jerk Mussels Recipes

AMAZING MUSSELS

Amazing Mussels image

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Provided by Gisela

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
½ cup light cream
5 pounds fresh mussels, scrubbed and debearded

Steps:

Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g

JERK MUSSELS

Jerk Mussels image

Make and share this Jerk Mussels recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce fresh cilantro
1 ounce fresh parsley
1/4 scotch bonnet pepper
3 scallions, roughly chopped
3 sprigs thyme, leaves only
1/2 teaspoon cumin
1/2 teaspoon ground allspice
1 lime, zest and juice
1 -2 tablespoon vegetable oil or 1 -2 tablespoon sunflower oil
2 1/2 lbs mussels, cleaned and debearded (discard any mussels that do not close when firmly tapped)
2 tomatoes, peeled, seeds removed, roughly chopped
1 lemon, cut into wedges

Steps:

Place all of the ingredients, except for the oil, mussels, tomatoes and lemon, into a food processor and blend to a rough paste. Loosen the mixture by mixing in a bit of vegetable or sunflower oil.
Heat a wok until smoking, then add the paste. Fry for 1-2 minutes, then add the mussels and cover with a lid. Cook for 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed. Stir in the chopped tomatoes.
To serve, pile the mussels into a large bowl and serve with lemon wedges.

Nutrition Facts : Calories 1226.6, Fat 40.9, SaturatedFat 6.9, Cholesterol 318.3, Sodium 3308.9, Carbohydrate 78.6, Fiber 13.3, Sugar 9.8, Protein 142

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