Mussels With Vietnamese Dressing Recipes

MUSSELS WITH VIETNAMESE DRESSING

Steps:

• Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
• Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
• Drain mussels, discarding any unopened ones. Split mussels open.
• For the dressing, place all ingredients in a small bowl and stir to combine.
• Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.

MUSSELS SAUTEED WITH BASIL

Steps:

• Scrub, wash and debeard the mussels; drain well.
• Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
• Mix the fish sauce, sugar and peppercorns together.
• Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
• Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
• Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

KETTLE-SEARED GARLIC-PEPPER MUSSELS

Steps:

• Warm a 3-qt (3-l) cast-iron kettle over medium-high heat. When hot, add the oil, garlic, shallots, and salt and sauté until golden brown, about 1 minute. Raise the heat to high, add the mussels, and toss to coat with the oil. Add the sugar, fish sauce, and 1 teaspoon pepper and stir to combine.
• Reduce the heat to medium-high, cover, and cook until the mussels open, 3-5 minutes. Discard any that failed to open. The sauce should be the consistency of a light syrup. If the sauce is too thin, using a slotted spoon, transfer the mussels to a plate. Raise the heat to high and cook the sauce, stirring frequently, until reduced, 3-5 minutes. Return the mussels to the kettle and toss to coat.
• Garnish the mussels with the chile and cilantro sprigs and serve right away.
• For a more formal supper, set out a small seafood fork at each place setting. At a more casual meal, your guests can also use an empty mussel shell as a pair of pincers to pick the meats from the shells. Show diners this trick at the table. Set out a large bowl for the empty shells.

MUSSELS VINAIGRETTE

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.

MUSSELS VINAIGRETTE

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.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
• Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
• Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.