Mussels Remoulade Recipes

MISS DIXIE'S REMOULADE

Miss Dixie's Remoulade image

Provided by Guy Fieri

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

REMOULADE SAUCE

Remoulade Sauce image

Use this recipe when making our Mussels Remoulade or other shellfish dishes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 14

Ingredients

1 large egg
2 large egg yolks
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon freshly ground pepper
3/4 cup light olive oil
1-2 tablespoons fresh lemon juice
3/4 cup light vegetable oil
1 tablespoon capers, washed, dried, and chopped
2 teaspoons Dijon-style mustard
1 tablespoon chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped shallots

Steps:

Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.
With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)

MUSSELS REMOULADE

Mussels Remoulade image

These mussels are garnished with roasted red peppers, parsley, and a creamy sauce.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 40 to 50

Number Of Ingredients 11

Ingredients

5 pounds mussels, in their shells
1 bottle dry white wine
2 1/2 cups water
3 tablespoons fresh lemon juice
2 shallots, sliced
20 peppercorns
2 tablespoons salt
1 bouquet garni (fresh tarragon and parsley tied up in cheesecloth)
1 large red bell pepper
Chopped flat-leaf parsley, for garnish
Remoulade Sauce

Steps:

Discard any mussels with broken shells. Soak mussels in cold water for 15 minutes. Scrub shells with a stiff brush and remove "beard" by giving it a firm tug. Rinse well and refrigerate until needed.
Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil; then simmer over low heat for 15 minutes.
Add mussels and cover. Increase heat to medium and cook, shaking occasionally, until the mussels open, 5 to 7 minutes.
Remove mussels from broth and cool both separately. Discard any shells that haven't opened, as well as the half shell to which mussel isn't attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1 to 2 days before serving.
Roast pepper over gas flame or under broiler until blackened. Place in a paper bag to cool. Peel and seed pepper; cut in 1/2-inch-wide strips, then into diamonds.
Cut mussels from shells with a paring knife. Pour a little Remoulade Sauce in each shell and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks.

REMOULADE

Remoulade image

This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SIMPLE REMOULADE SAUCE

Simple Remoulade Sauce image

Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.

Provided by Kikimony

Categories Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 teaspoons lemon juice
3 teaspoons chopped parsley
2 teaspoons brown mustard
2 tablespoons sweet relish
1/2 cup ketchup or 1/2 cup catsup
1 teaspoon horseradish
1 dash paprika
1 tablespoon Worcestershire sauce (optional)

Steps:

Mix together and served chilled.
FOR THE VARIATION:OMIT brown mustard and relish.
And ADD the Worcestershire.
(probably our preferred way).

CHIPOTLE REMOULADE

Chipotle remoulade image

Make and share this Chipotle remoulade recipe from Food.com.

Provided by acid.

Categories < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 (7 ounce) can chipotle chiles in adobo
2 teaspoons lime juice
3/4 cup mayonnaise
1/4 cup cilantro, finely chopped
salt and pepper

Steps:

In a blender, puree chipotle and lime juice until smooth.
Whisk chipotle mixture into mayonnaise 1/3 at a time.
You may not use all of the chipotle depending on spiciness.
Stir in cilantro, salt and pepper.

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