Red Sauce Mussels Recipes

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MUSSELS IN RED SAUCE



Mussels in Red Sauce image

Mussels in Red Sauce - Zuppa di Cozze in Tomato Sauce. An excellent appetizer to be enjoyed all year long.

Provided by rossella rago

Yield 2 Person(s)

Number Of Ingredients 7

extra virgin olive oil, divided
cloves garlic, whole, divided
mussels
white wine
fresh parsley
salt and hot pepper, as desired
crushed tomatoes

Steps:

  • Wash the mussels under fresh water, scrape the shells as necessary and remove all the beards. Add 2 tablespoons of extra virgin olive oil and 3 cloves of garlic into a pot. Once the garlic turns golden, add the mussels. Occasionally stir the mussels. After 4 minutes, add the white wine and 1 tablespoon of the parsley. Cook for another 3 minutes and set aside. By now all the mussels will have opened. Any mussels that do not open discard as they may not be good. In another pan, add 2 tablespoons of extra virgin olive oil and the other 3 cloves of garlic. Once the garlic turns golden, add the crushed tomatoes and salt and hot pepper as desired. Let the tomatoes cook for 4 minutes. Filter the broth from the mussels and add it to the sauce. Let everything cook for 3 more minutes. Add the mussels to the sauce and the remainder of the parsley. Cook for 7 more minutes and serve with crusty Italian bread.

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

  • Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

Steps:

  • Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  • Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  • Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
  • Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  • In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  • Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
  • Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  • This sauce will keep 10 days in a well-sealed container in the refrigerator.
  • Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  • Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  • Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

RED STRIPE-STEAMED MUSSELS



Red Stripe-Steamed Mussels image

Before Adam Schop became the chef of the two Miss Lily's restaurants in Manhattan, he had little experience with the Caribbean culinary traditions he's since grown fascinated by. The intense floral notes of the chiles of the region were a particular inspiration, and are used with Jamaican Red Stripe and other Caribbean flavors like allspice to boost what is at heart a simple beer-steamed mussel dish.

Provided by The New York Times

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 Scotch bonnet pepper (or use habanero)
1/2 cup unsalted butter (1 stick), at room temperature
2 garlic cloves, minced
1 teaspoon thyme leaves
1 pinch ground allspice
1 cup red bell pepper, stemmed, seeded and julienned (about 1 small pepper)
1 cup green bell pepper, stemmed, seeded and julienned (about 1 small pepper)
1 cup chayote, julienned (or use English cucumbers with the seeds removed)
1 cup Spanish onion, julienned (about 1/2 medium onion)
1 cup carrots, julienned (about 2 large carrots)
2 cups rice wine vinegar
4 fresh or dried bay leaves
3 tablespoons kosher salt
1 tablespoon whole allspice berries
1 tablespoon sugar
5 tablespoons grapeseed oil
3 tablespoons thinly sliced garlic (about 3 cloves)
2 bunches scallions (about 18 scallions), chopped (about 4 cups)
3 pounds mussels
3/4 cup Red Stripe beer (6 ounces)
Salt and pepper
1 tablespoon coarsely chopped cilantro leaves, for garnish

Steps:

  • Make the Scotch bonnet butter: Wearing protective gloves, mince 1/4 of the pepper to yield 1 teaspoon. Thinly slice the remaining pepper and set aside. In a large bowl, combine minced pepper, butter, garlic, thyme and ground allspice. Use a rubber spatula or fork to mix together until well incorporated.
  • Make the escovitch: In a large bowl, combine bell peppers, chayote, onion, carrots, reserved sliced Scotch bonnet pepper, rice wine vinegar, bay leaves, salt, allspice berries, sugar and 1½ cups water, and toss to combine. Cover with plastic wrap and store in refrigerator for as long as possible, at least 2 days. The mix will hold for 2 months and the flavors will become more concentrated the longer it sits.
  • Make the steamed mussels: Put a large heavy pot (at least 8 quarts) over high heat and add oil, garlic and scallions. Cook, stirring frequently, until the vegetables are fragrant and soften slightly, 1 to 2 minutes.
  • Add mussels and shake pan to mix with the vegetables, then add beer and bring to a simmer. Cover the pot and cook until mussels open, about 3 to 4 minutes.
  • Remove the lid, add Scotch bonnet butter and stir well to melt the butter. Season with salt and pepper. Discard any unopened mussels. Serve straight out of the pot, with the escovitch spread over the mussels in a thin layer and cilantro sprinkled on top.

Nutrition Facts : @context http, Calories 789, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 48 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1841 milligrams, Sugar 11 grams, TransFat 1 gram

MUSSELS WITH RED WINE AND ROASTED GARLIC



Mussels with Red Wine and Roasted Garlic image

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 head garlic
Extra-virgin olive oil, for drizzling
4 tablespoons butter
4 sprigs fresh thyme
2 cups fruity red wine, such as Gamay or Barbera
Coarse salt
4 pounds fresh mussels, scrubbed thoroughly
1/2 cup fresh flat-leaf parsley leaves, chopped

Steps:

  • Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
  • In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
  • Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.

Nutrition Facts : Calories 619 g, Cholesterol 157 g, Fat 23 g, Fiber 1 g, Protein 55 g, SaturatedFat 9 g, Sodium 1349 g

MUSSELS IN RED WINE SAUCE



Mussels in Red Wine Sauce image

Last weekend I was craving mussels, but didnt have the ingredients for my favorite recipe, so I came up with this one. It's now my New Favorite Recipe. Keith's thoughts...."You can make this anytime and it wont hurt my feelings any" which translated means-GREAT! Serve with your favorite salad, I made Classic Ceasar, and a loaf of hot bread to sop up the sauce.

Provided by Diana Adcock

Categories     Mussels

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 lbs live mussels
3 cups merlot
4 tablespoons butter
1/4 cup dried chives
1/8 cup red pepper flakes
1 tablespoon minced garlic
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
1 (28 ounce) can diced tomatoes with basil and oregano
pepper

Steps:

  • Scrub and remove beards from mussels.
  • Set Aside.
  • In a large sauce pan combine the wine and butter.
  • Bring to a boil, reduce heat to medium.
  • Add the chives, red pepper flakes and garlic.
  • Stirring often reduce volume by half.
  • Return heat to high and add the tomatoes with juice, citrus juice and mussels.
  • Stir once to coat and cover with a tight fitting lid.
  • Boil for 2-3 minutes.
  • Remove from heat and discard any mussels that have not opened.
  • Ladle mussels into serving bowls and pour remaining sauce on top.
  • Offer pepper at table.

Nutrition Facts : Calories 1216.3, Fat 50.6, SaturatedFat 19.8, Cholesterol 188.4, Sodium 1548.6, Carbohydrate 84.9, Fiber 27.4, Sugar 13, Protein 67

MUSSELS IN RED SAUCE



Mussels in Red Sauce image

Make and share this Mussels in Red Sauce recipe from Food.com.

Provided by Oolala

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (28 ounce) cans tomatoes with juice
2 tablespoons oil
4 carrots, coarsely chopped
1 large onion, diced
1 tablespoon garlic, minced
1 1/2 cups white wine
1 teaspoon salt
1/2 teaspoon pepper
4 lbs mussels, live, cleaned and rinsed

Steps:

  • Pour juice from tomatoes into a bowl; chop tomatoes, do not puree.
  • Add the chopped tomatoes to the bowl and set aside.
  • In a stock pot, heat oil over medium heat.
  • Add carrots, onion and garlic.
  • Saute for 4 minutes.
  • Add wine, tomatoes, salt and pepper.
  • Bring to a boil.
  • Add mussels; cover and cook for 5 minutes.
  • Shake pot to ensure even cooking.
  • When mussels have opened, they are done.
  • Discard any that haven't opened.

Nutrition Facts : Calories 672.1, Fat 17.8, SaturatedFat 2.9, Cholesterol 127.3, Sodium 2791.4, Carbohydrate 54.6, Fiber 7.9, Sugar 20, Protein 58.4

MUSSELS IN RED SAUCE RECIPE - (4.6/5)



Mussels in Red Sauce Recipe - (4.6/5) image

Provided by á-51145

Number Of Ingredients 10

1 bag FRESH mussels...DO NOT USE FROZEN
1/4 cup extra virgin olive oil
9 cloves of fresh chopped garlic
1 cup fresh parsley chopped
1/4 cup marsala wine
1 cup red pasta sauce...meatless John's pizzaria in Munster Indiana has the best pasta sauce
1/2 cup Kraft grated parmesean in the can
1 cup grape tomatoes cut in half
3/4 package of Barillas Linguini rigite pasta cooked
1 t black pepper

Steps:

  • De beard the mussels...mussles have a small hairy beard by the inner seam of the mussel rinse and pull away the beard do not cook any cracked or opened mussels they are bad so discard them Cook the pasta, while the pasta cooks prepare the mussels in the sauce. In a large stock pot add olive oil, half of the chopped garlic and marsala wine, bring to a boil reduce simmer 4 minutes without burning. Add pasta sauce, parsley, pepper and the rest of the garlic Cover turn on high after 4 minutes remove cover check when mussels open they are done...do not over cook or you will lose the sweetness of the mussels When the mussels have opened add the tomaotes that have been cut in half and the parmesean cheese. barely drain pasta and add to the pot stir will and serve

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