Mussels In Red Sauce Recipe 465

MUSSELS IN SPICY RED SAUCE

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.

RED STRIPE-STEAMED MUSSELS

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.

MUSSELS IN RED SAUCE RECIPE - (4.6/5)

Steps:

• De beard the mussels...mussles have a small hairy beard by the inner seam of the mussel rinse and pull away the beard do not cook any cracked or opened mussels they are bad so discard them Cook the pasta, while the pasta cooks prepare the mussels in the sauce. In a large stock pot add olive oil, half of the chopped garlic and marsala wine, bring to a boil reduce simmer 4 minutes without burning. Add pasta sauce, parsley, pepper and the rest of the garlic Cover turn on high after 4 minutes remove cover check when mussels open they are done...do not over cook or you will lose the sweetness of the mussels When the mussels have opened add the tomaotes that have been cut in half and the parmesean cheese. barely drain pasta and add to the pot stir will and serve

MUSSELS IN RED SAUCE

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.

MUSSELS IN RED WINE SAUCE

Steps:

• Scrub and remove beards from mussels.
• Set Aside.
• In a large sauce pan combine the wine and butter.
• Bring to a boil, reduce heat to medium.
• Add the chives, red pepper flakes and garlic.
• Stirring often reduce volume by half.
• Return heat to high and add the tomatoes with juice, citrus juice and mussels.
• Stir once to coat and cover with a tight fitting lid.
• Boil for 2-3 minutes.
• Remove from heat and discard any mussels that have not opened.
• Ladle mussels into serving bowls and pour remaining sauce on top.
• Offer pepper at table.

MUSSELS WITH RED WINE AND ROASTED GARLIC

Steps:

• Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
• In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
• Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.