15-MINUTE MUSSELS IN SPICY TOMATO SAUCE
San Marzano plum tomatoes-known for their pure tomato flavor-are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells-they won't be fresh.
Provided by Marianne Williams
Time 15m
Yield Serves 4 (serving size: 2 cups)
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.
- Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.
Nutrition Facts : Calories 376, Carbohydrate 26 g, Fat 10 g, Fiber 2 g, Protein 38 g, SaturatedFat 3 g, Sodium 548 mg, Sugar 4 g, UnsaturatedFat 5 g
MUSSELS VINAIGRETTE
This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.
Provided by CHEFNONIONS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
- In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g
MUSSELS WITH TOMATOES & CHILLI
This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
- Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
- Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
- Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium
MUSSELS VINAIGRETTE
Make and share this Mussels Vinaigrette recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Scrub mussels well and remove the beards.
- Discard any that do not close tightly, set aside.
- Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
- Place one cup water in a frypan with the lemon slice.
- Add the mussels and bring to a boil.
- Remove the mussels as they open;cool.
- Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
- Cover and refrigerate overnight.
- Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
- Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.
Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 50.8, Carbohydrate 0.7, Sugar 0.1, Protein 1.9
MUSSELS WITH TOMATO & WHITE WINE SAUCE
I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.
Provided by Sooz Cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan, melt the butter.
- Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
- Add the garlic and tomatoes, and cook, stirring, for 1 minute.
- Add the wine, parsley, and bring to a boil.
- Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and discard any shells that do not open.
- Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
- Use your nice crusty french bread for dipping.
MUSSELS WITH TOMATOES, WINE, AND ANISE
Provided by Lewis Rossman
Categories Tomato Appetizer Steam Quick & Easy Mussel Pernod White Wine Parsley Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
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MUSSELS IN TOMATO SAUCE | MCCALLUM'S SHAMROCK PATCH
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5/5 (38)Total Time 30 minsCategory AppetizerCalories 361 per serving
- Heat the extra-virgin olive oil and unsalted butter in a deep large metal skillet or Dutch Oven over medium-high until butter melts, about 1-2 minutes. Add the finely chopped shallot cook, occasionally stirring until the shallot is translucent, about 5 minutes. Add the finely chopped garlic and the crushed red pepper; cook for about 1-2 minutes. Add the San Marano tomatoes, dry white wine, and kosher salt; bring to a slight simmer.
- Add the clean and debearded mussels to the tomato sauce. Cover with a tight-fitting lid and cook until the mussels start to open - 3 to 5 minutes (Discard any mussels that do not open.) Stir in the flat-parsley. Lightly toss, and spoon into eight bowls. Top the mussels with the remaining reserved flat-leafed parsley and lemon wedges. Serve with toasted French bread.
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