Mussels Ala Don Recipes

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

MUSSELS ALLA 'MY WAY'

Steps:

• Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
• Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
• Remove any mussels that have not opened, as well as the garlic cloves.
• Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!

MUSSELS à LA PLANCHA

Steps:

• To make the mussels:
• Prepare grill.
• Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals.
• When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels.
• While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote.
• Drizzle sauce over mussels.
• To make the salsa:
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.
• In a blender purée garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2 cups.

MUSSELS ALLA DIAVOLA

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
• Serve linguine with mussels and sauce.

MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)

Steps:

• Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
• Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
• Remove mussels from the sauce pan, draining liquid back into the pot.
• Discard any mussles that do not open.
• Divide mussels among individual serving bowls and set a side.
• Strain cooking liquid and return to sauce pan.
• Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
• Pour sauce over mussels in the serving bowls and serve.

MUSSELS ALA DON

Steps:

• Combine all in mini food processor and chop until fine (not paste).
• Heat 1/2 cup olive oil in stock pot.
• Add in garlic/basil mixture and heat (do not let garlic burn).
• Add in juice from 2 lemons (or 1/3 cup of lemon juice), 1 tbs of Mrs. Dash spicy seasoning, 2 tbs butter, 1 tsp salt, good amount of black pepper, 1 tbs of oregano, and 1 tbs of red pepper flakes*, heat on high heat until bubbling.
• Stir in 1 cup of white wine and bring to boil, allow to reduce slightly.
• Stir in 1 can of crushed tomatoes and let cook for 10 minutes.
• Stir in 1 large can (29 oz) of chopped clams (drained-leaving some clam juice), heat to bubbling.
• When boiling, add in 4 lbs of cleaned mussels, cover and allow mussels to steam open.
• Just before serving, stir 1/4 cup parsley, thoroughly stir and heat through.
• Serve over linguini.
• For variation, toast 1-2 cups of bread crumbs, and sprinkle over pot right before serving (do not serve with pasta, since sauce will be absorbed by breadcrumbs).
• *Heat (spice) can be adjusted with less red pepper flakes, need at least 1/2-1 tsp, to max of 1 tbs.