Mussels In Half Shells With Cilantro And Tomato Recipes

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MUSSELS IN LIGHT BROTH



Mussels in Light Broth image

Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn't wait to get home, buy fresh mussels, and cook them in rasam.

Provided by Asha Gomez

Categories     Dinner     Mussel     Shellfish     Tomato     Cumin     Garlic     Cilantro

Yield Serves 4

Number Of Ingredients 15

2 tablespoons canola oil
1 tablespoon peeled, finely chopped fresh ginger
2 garlic cloves, finely chopped
1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)
10-12 whole black peppercorns, coarsely crushed in a mortar and pestle
1/4 teaspoon asafoetida powder
1 teaspoon kosher salt
16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes
1/2 cup finely chopped cilantro leaves and stems
2 pounds fresh mussels
1 tablespoon Tempered Oil
For the Tempered Oil:
2 tablespoons oil
10-12 curry leaves
1 teaspoon brown mustard seeds

Steps:

  • In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
  • To make the Tempered Oil:
  • In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.

MUSSELS IN HALF SHELLS WITH CILANTRO AND TOMATO



Mussels in Half Shells With Cilantro and Tomato image

Make and share this Mussels in Half Shells With Cilantro and Tomato recipe from Food.com.

Provided by DanDrake

Categories     Mussels

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

30 small mussels
3 medium tomatoes, peeled,seeded and chopped
1 red bell pepper, finely chopped
1/3 cup cilantro, finely chopped
1/4 cup balsamic vinegar
2 tablespoons butter
1 cup white wine

Steps:

  • Scrub mussels, removing any beards that may still be attached.
  • Steam until they just open; discard any that remain closed.
  • Pull each mussel open, being careful not to tear the shell apart.
  • Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
  • Sprinkle with bell pepper and cilantro.
  • Drizzle with balsamic vinegar and heated butter and white wine.
  • Serve hot.

MUSSELS WITH CILANTRO - MEXICO



Mussels With Cilantro - Mexico image

Make and share this Mussels With Cilantro - Mexico recipe from Food.com.

Provided by Mme M

Categories     Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh coriander, about 20 stems
1 tablespoon olive oil
1/4 cup finely chopped fresh scallions
1 large garlic clove, finely slivered
3 fresh serrano chilies, seeded and cut in fine slivers
1 cup dry white wine
1 lime, juice of
2 lbs mussels, scrubbed and debearded
1/2 cup heavy cream

Steps:

  • Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
  • Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
  • Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
  • Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
  • To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
  • Garnish with the reserved sprigs of cilantro.

Nutrition Facts : Calories 384, Fat 19.5, SaturatedFat 8.3, Cholesterol 104.4, Sodium 666.4, Carbohydrate 12.6, Fiber 0.4, Sugar 1.1, Protein 28

MUSSELS WITH TOMATOES, JALAPEñO AND TEQUILA



Mussels with Tomatoes, Jalapeño and Tequila image

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

8 tablespoons butter
5 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced celery
6 1/4-inch-thick slices jalapeño chili with seeds
1/4 cup tequila
2 tablespoons fresh lime juice
1 1/4 pounds mussels (about 40), scrubbed, debearded

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.

MUSSELS WITH TOMATO AND BASIL



Mussels With Tomato and Basil image

Provided by Moira Hodgson

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

50 to 60 mussels
1/4 cup dry white wine
1 tablespoon finely chopped shallot or onion
2 tablespoons olive oil
6 ounces tomatoes, peeled, seeded and chopped
3 cloves garlic, finely chopped
8 leaves basil
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
  • Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
  • Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
  • Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
  • Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram

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