MUSSELS CONGOLAISE
This one-pot meal is deeply flavored and satisfying, thanks to warm spices, richness from coconut milk and brightness from lime juice and fresh parsley. Make sure to have plenty of warm crusty bread (or frites!) for sopping up the fragrant sauce. When debearding the mussels, discard any that don't close shut when gentle pressure is applied. Or, ask your fishmonger to debeard the mussels for you!
Time 30m
Yield Serves 4
Number Of Ingredients 18
Steps:
- Heat oil in a large Dutch oven over medium heat. Add fennel, coriander and cumin seeds and toast lightly, 30 seconds, then immediately add shallot and sauté until tender and translucent, about 2-3 minutes.
- Add garlic and sauté until fragrant, about 30 seconds, then add tomato paste, chipotle and saffron. Cook until fragrant, stirring constantly, about 1 minute.
- Stir in wine and scrape any brown bits from the bottom of the pan, then stir in coconut milk and stock. Bring to a simmer, reduce heat to low and cook until reduced and flavors have blended, about 6-8 minutes. Season with salt and pepper.
- Increase heat to medium, then add mussels and stir to coat in sauce. Cover Dutch oven and cook until mussels have opened, about 5-7 minutes (discarding any unopened shells.)
- Stir in lime juice and sprinkle with parsley and lemon wedges. Serve immediately with warm bread and extra lime wedges.
CONCHIGLIE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.
- In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.
MUSSELS CONGOLAISE
Original Recipe from Vancouver Food and Wine, but here is the recipe adapted by the Belgian Chef in a video especially for the mussels' lovers. Enjoy. MUSSEL MANIA - TODAY'S OLYMPIC MUSSELS - VIDEO - Feb. 16, 2010 - Chef Nico Schuermans' Vancouver Mussels Congolaise - Chambar Belgian Restaurant in Vancouver, BC - http://today.msnbc.msn.com/id/26184891/vp/35460474#35421159
Provided by pink cook
Categories Mussels
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Clean the mussels and remove the "beard".
- Heat a sauce pot on medium-high heat. Add vegetable oil and sauté the red onion, garlic, and all the ground spices for about a minute.
- Add mussels, coconut milk, roma tomatoes, chipotle chiles, lemon, and lime juice to the pot. Some salt to taste only, because the mussels are salted.
- Cover the pot with a lid and simmer the mussels until they have opened, but watching carefully to not over cook them. Decorate with fresh cilantro on top and serve.
- For the additional Ingredients: add the white wine together with the mussels without chipotle, and add the celery on top of the mussels and cook until opened.
- Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
MUSSELS ALLA DIAVOLA
I found this on another site and really enjoyed the strong flavours with the mussels. The pasta can be left out and the mussels just eaten with crusty bread for a perfect meal for two (hungry) people!
Provided by English_Rose
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 puree, 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.
Nutrition Facts : Calories 1015.8, Fat 38.4, SaturatedFat 5.8, Cholesterol 95.5, Sodium 1449.2, Carbohydrate 104.8, Fiber 5.4, Sugar 3.4, Protein 56.8
CHAMBAR MUSSELS CONGOLAISE
Yield 6
Number Of Ingredients 15
Steps:
- Rinse and Scrub mussels and remove beard before starting recepi. Heat a 2 L Saucepan on medium-high heat. Add Vegetable oil and saute the red onion and garlic with all the ground spices for about a minute. Add the mussels, coconut milk, roma tomatoes, lemon and lime juice, chipotle Puree to the pot. Add salt to taste. Cover the saucepot with a lid and simmer the mussels unil they ahve opened. Once opened add the fresh cilantro and serve into bowels. Serve with crusty bread for dipping as there will be juice left over in the bowels. The sauce can be made in advance by a day and warmed up before adding the mussels.
CALICO MUSSELS
Terrific flavor and something different for a make-ahead party appetizer.
Provided by Margo Bock
Categories Appetizers and Snacks Seafood
Time P1DT50m
Yield 24
Number Of Ingredients 13
Steps:
- Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.
- Remove mussels from shells, reserving some shells for serving.
- Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
- Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 3.5 g, Cholesterol 16.5 mg, Fat 3.6 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 111.5 mg, Sugar 0.4 g
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