Mussels In Spicy Red Sauce Recipes

SPICY MUSSELS WITH WHITE WINE

Spicy Mussels with White Wine image

Provided by Bobby Flay

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

Heat grill to high.
Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

MUSSELS IN RED SAUCE

Mussels in Red Sauce image

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

Ingredients

2 (28 ounce) cans tomatoes with juice
2 tablespoons oil
4 carrots, coarsely chopped
1 large onion, diced
1 tablespoon garlic, minced
1 1/2 cups white wine
1 teaspoon salt
1/2 teaspoon pepper
4 lbs mussels, live, cleaned and rinsed

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

MUSSELS WITH SPICY ITALIAN SAUSAGE

Mussels with Spicy Italian Sausage image

Provided by Eric Ripert

Categories Pork Shellfish Quick & Easy Dinner Sausage Mussel Fall Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
Fine sea salt and freshly ground white pepper
2 links spicy Italian sausage, casings removed and roughly chopped
1 cup dry white wine
1 rosemary sprig
3 pounds small mussels, scrubbed and beards removed
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh bread crumbs, toasted

Steps:

Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.

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