Mussels In Pasilla Broth With Corn Jícama And Cilantro Recipes

BIG MUSSELS WITH GARLIC AND VERMOUTH

Steps:

• Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.

MUSSELS IN PASILLA BROTH WITH CORN, JíCAMA, AND CILANTRO

Steps:

• Simmer stock and pasilla chilies in heavy medium saucepan over medium heat until chilies are soft, about 20 minutes. Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
• Heat oil in heavy large pot over medium-high heat. Add onion, corn, and garlic; sauté 1 minute. Add pasilla broth, mussels, butter, and lime juice. Cover and simmer until mussels open, about 2 minutes. Uncover; stir in jicama and cilantro. Season broth to taste with salt. Transfer mussels with broth to large bowl (discard any mussels that do not open). Serve, passing lime wedges separately.
• Available at Latin American markets and in the produce section of some supermarkets.

STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA

Steps:

• Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
• Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
• While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
• When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.

STEAMED MUSSELS WITH LIME & CILANTRO

Steps:

• Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
• While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
• Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
• As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
• Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
• Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
• Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
• Taste and add more lime juice and salt if needed.
• Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.

MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON

Steps:

• Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
• Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
• Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

MUSSELS WITH CILANTRO - MEXICO

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.