Mussels à La Plancha Recipes

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MUSSELS à LA PLANCHA



Mussels à la Plancha image

Provided by Reed Hearon

Categories     Shellfish     Tomato     Lime     Mussel     Hot Pepper     Summer

Yield Serves 4

Number Of Ingredients 14

2 pounds small mussels (preferably cultivated), scrubbed well and beards pulled off
2 sticks (1 cup) unsalted butter
1/4 cup Veracruz salsa
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt, or to taste
6 fresh epazote leaves* if desired, chopped
For the Tomato Chile Salsa:
2 garlic cloves, unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt, or to taste
available at Mexican markets

Steps:

  • To make the mussels:
  • Prepare grill.
  • Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals.
  • When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels.
  • While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote.
  • Drizzle sauce over mussels.
  • To make the salsa:
  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.
  • In a blender purée garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2 cups.

PATTI'S MUSSELS A LA MARINIERE



Patti's Mussels a la Mariniere image

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Provided by Patti

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 6

Number Of Ingredients 9

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

Steps:

  • Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
  • Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
  • Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g

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