Mussels In Spicy Garlic Bath Recipes
SPICY STEAMED MUSSELS WITH GARLIC BREAD
Provided by Mario Batali
Yield Serves 4
Number Of Ingredients 12
Steps:
- Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.
MUSSELS IN SPICY GARLIC BATH
Categories Shellfish Appetizer Quick & Easy
Yield 12 - 14 as an appetizer or 6-7 as an entree
Number Of Ingredients 5
Steps:
- Clean and de-beard mussels. In a large dutch oven, melt butter, add garlic just as butter begins to foam. Add chili peppers and wine when garlic becomes fragrant (be careful not to let garlic brown). Add mussels, cover and let simmer for 5 - 8 minutes or until mussels open.
FRESH GINGERROOT BATH
Fresh gingerroot has a sweet, spicy fragrance that is also a mild stimulant. Used in the bath, it helps to promote circulation and is perfect on a cold winter day to warm up
Provided by Abby Girl
Categories Bath/Beauty
Time 5m
Yield 1 application
Number Of Ingredients 3
Steps:
- Mix together all the ingredients together.
- To use: Pour the entire mixture into the bath stirring well and soak for 15 - 20 minutes.
- After the bath, dress warmly as this bath is super cleansing and will really open up all the pores.
Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 15333.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.2, Protein 0.2
HOT GARLIC CHUTNEY
I had way to many patty pan squash this year. This was a great way to use them. This is a hot spicy chunky relish with a hint of garlic. You will need to go to an ethnic Indian store to get the spice mix for it. One is a very red/orange Hot Garlic Chutney dry spice mix and the other is a curry powder that is very golden because it has a lot of turmeric. There are many different brands that have differing flavors. So just experiment. Should be fun. I love this with pinto beans.
Provided by Harriet1
Categories < 60 Mins
Time 50m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Salt squash and let sit for 3 hours, stir several times during 3 hour wait.
- Drain and rinse squash.
- Mix vinegar, sugar and spices. Bring to a boil then add drained squash, resume boil and simmer 10-15 minute till tender. You may need to add more vinegar to cover cooked squash.
- Taste and add more curry or chutney spice if needed. Remove bay leaves.
- Put in hot pint jars and process 10 minute in water bath.
Nutrition Facts : Calories 448.9, Fat 1, SaturatedFat 0.2, Sodium 3509.8, Carbohydrate 101.4, Fiber 5.3, Sugar 94.3, Protein 5.6
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