MUSSELS IN RED PESTO
Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine
Provided by Good Food team
Categories Dinner, Main course
Time 12m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
- Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Protein 25 grams protein, Sodium 1.49 milligram of sodium
MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
MUSSELS WITH PESTO AND TOMATOES
yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine.
Provided by chia2160
Categories Mussels
Time 29m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
- add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
- Stir in the tomatoes and season with salt and pepper.
- In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
- Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
- Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
- Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.
Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3
RED STRIPE-STEAMED MUSSELS
Before Adam Schop became the chef of the two Miss Lily's restaurants in Manhattan, he had little experience with the Caribbean culinary traditions he's since grown fascinated by. The intense floral notes of the chiles of the region were a particular inspiration, and are used with Jamaican Red Stripe and other Caribbean flavors like allspice to boost what is at heart a simple beer-steamed mussel dish.
Provided by The New York Times
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the Scotch bonnet butter: Wearing protective gloves, mince 1/4 of the pepper to yield 1 teaspoon. Thinly slice the remaining pepper and set aside. In a large bowl, combine minced pepper, butter, garlic, thyme and ground allspice. Use a rubber spatula or fork to mix together until well incorporated.
- Make the escovitch: In a large bowl, combine bell peppers, chayote, onion, carrots, reserved sliced Scotch bonnet pepper, rice wine vinegar, bay leaves, salt, allspice berries, sugar and 1½ cups water, and toss to combine. Cover with plastic wrap and store in refrigerator for as long as possible, at least 2 days. The mix will hold for 2 months and the flavors will become more concentrated the longer it sits.
- Make the steamed mussels: Put a large heavy pot (at least 8 quarts) over high heat and add oil, garlic and scallions. Cook, stirring frequently, until the vegetables are fragrant and soften slightly, 1 to 2 minutes.
- Add mussels and shake pan to mix with the vegetables, then add beer and bring to a simmer. Cover the pot and cook until mussels open, about 3 to 4 minutes.
- Remove the lid, add Scotch bonnet butter and stir well to melt the butter. Season with salt and pepper. Discard any unopened mussels. Serve straight out of the pot, with the escovitch spread over the mussels in a thin layer and cilantro sprinkled on top.
Nutrition Facts : @context http, Calories 789, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 48 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1841 milligrams, Sugar 11 grams, TransFat 1 gram
MUSSELS IN RED SAUCE
Make and share this Mussels in Red Sauce recipe from Food.com.
Provided by Oolala
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour juice from tomatoes into a bowl; chop tomatoes, do not puree.
- Add the chopped tomatoes to the bowl and set aside.
- In a stock pot, heat oil over medium heat.
- Add carrots, onion and garlic.
- Saute for 4 minutes.
- Add wine, tomatoes, salt and pepper.
- Bring to a boil.
- Add mussels; cover and cook for 5 minutes.
- Shake pot to ensure even cooking.
- When mussels have opened, they are done.
- Discard any that haven't opened.
Nutrition Facts : Calories 672.1, Fat 17.8, SaturatedFat 2.9, Cholesterol 127.3, Sodium 2791.4, Carbohydrate 54.6, Fiber 7.9, Sugar 20, Protein 58.4
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
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