STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI
Steps:
- To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
- To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
- While the mussels are steaming, grill or toast the slices of bread.
- Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
GARLIC STEAMED MUSSELS WITH PIMENTôN AïOLI
Steps:
- FOR THE AÏOLI
- Put the egg yolks, garlic, vinegar, pimentón, and a sprinkle of salt in a food processor and purée until the mixture is homogeneous. Then, with the machine running, VERY slowly drizzle in some of the oil until the mixture is thick and smooth. When it starts to look like mayonnaise, the rest of the oil can be added in a thin, slow stream; season with salt. You want relatively thin aïoli here. If it's too thick, add a few drops of water to thin it; or on the flip side, if it's too thin, add more oil. TASTE for seasoning, adjust if needed, and refrigerate until ready to use.
- FOR THE MUSSELS
- Coat the bottom of a large pot (big enough to hold all the mussels) with olive oil. Add the garlic and red pepper and bring to medium-high heat; cook until the garlic is golden and very aromatic, 4 to 5 minutes.
- Add the mussels, oregano, and bay leaves and stir to coat with the oil; add the wine and cover the pot. Steam the mussels for 5 to 6 minutes; if not all the shells are open, continue to cook them all a little longer. While the mussels are steaming, grill the bread.
- Serve the mussels in bowls with lots of juice from the pot (as much as you like!). Generously drizzle each bowl with the aïoli, garnish with the scallions, and serve the toasted bread alongside.
- note
- When you buy mussels, or any shellfish for that matter, make sure you buy them in mesh bags-remember, these guys are alive and they need to breathe! They also need to stay cold, so don't be afraid to ask your fishmonger for a bag of ice to toss in your shopping bag. Scrub the mussels well and refrigerate them until you're ready to cook (but do not put them in a bowl of water!). If any shells are cracked or broken, toss them. The rule is: When in doubt, throw 'em out.
- note
- When it comes to cooking shellfish, the ones that don't open are the freshest-continue to cook them until they give it up!
SEARED COD WITH SPICY MUSSEL AIOLI
This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc
Provided by NcMysteryShopper
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the wine to a boil in a medium saucepan; Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl; Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
- In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice; Season with cayenne, salt and pepper;.
- Heat the oil in a large skillet; Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
- Bring the mussel liquid to a boil and remove from the heat; Whisk in the mayonnaise, then stir in the mussels; Transfer the cod to shallow bowls and spoon the mussels and sauce around it; Garnish with the red pepper strips and serve.
Nutrition Facts : Calories 387.5, Fat 16.5, SaturatedFat 2.5, Cholesterol 108.2, Sodium 578.3, Carbohydrate 11.9, Fiber 0.1, Sugar 2.2, Protein 42.4
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- In a small skillet, toast the pine nuts over moderately low heat, stirring occasionally, until lightly golden, 7 to 9 minutes.
- Meanwhile, roast the pepper over a gas flame, turning with tongs, until charred on the outside, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop the pepper.
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WINE-STEAMED MUSSELS WITH AIOLI RECIPE -SUNSET MAGAZINE
Transfer aioli to a bowl, cover, and chill until ready to serve. Step 2. 2. In a 4-qt. saucepan, combine wine, remaining 3 garlic cloves, and onion. Bring to a boil over high heat, then reduce …
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- In a food processor, whirl egg yolks, mustard, salt, pepper, and 1 garlic clove until smooth. With motor running, add olive oil in a thin, steady stream until mixture is emulsified. Add lemon juice and pulse to blend. Transfer aioli to a bowl, cover, and chill until ready to serve.
- In a 4-qt. saucepan, combine wine, remaining 3 garlic cloves, and onion. Bring to a boil over high heat, then reduce heat and simmer 5 minutes. Add mussels, cover, and simmer until shells have opened, about 6 minutes.
- With a slotted spoon, scoop mussels from pan into a serving bowl, discarding any that haven't opened. Whisk butter into wine mixture until melted, then stir in parsley. Pour sauce over mussels and serve immediately with the aioli.
- Wine note: Pinot Gris/Grigio, the West is awash in wine from this grape; it's mostly called Pinot Grigio and made in the steely, citrusy Italian style. The French--and Oregonians--call it Pinot Gris and give it rounded layers of melon and pear with tangy, earthy minerals alongside the citrus. Pinot Gris works best with fairly simple seafood and poultry, so the layers don't get muddled, but it gets along fine with a lot of herbs. We also like it with lemony sauces such as aioli.
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