Red Stripe Steamed Mussels Recipes

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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

STEAMED MUSSELS II



Steamed Mussels II image

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

Provided by STEPHANO

Categories     Seafood     Shellfish     Mussels

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

Steps:

  • In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
  • Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
  • Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g

STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI



Steamed Mussels with Spicy Red Pepper Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 red pepper
*2 egg yolks
2 cloves garlic, smashed
1/4 cup red wine vinegar
1 to 2 tablespoons Vietnamese chili paste (recommended: Sambal Oelek)
Salt
1 1/2 cups canola oil
Extra-virgin olive oil
2 small onions, finely diced
4 cloves garlic, smashed
1 teaspoon fresh thyme leaves
1 bay leaf
3 pounds mussels, debearded and rinsed
1 bottle dry white wine
4 slices baguette, cut on the bias

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.

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.

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

GREAT EASTERN'S STEAMED MUSSELS



Great Eastern's Steamed Mussels image

I picked up a 2 lb. bag of live mussels in the supermarket and this is the recipe that was on the package. I prepared it using beer (you could use wine or beer). I would even add lemon juice and maybe some red pepper flakes next time.

Provided by Oolala

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 lbs fresh mussels
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/4 cup celery, sliced into small pieces
2 tablespoons olive oil
1/4 cup white wine, can use beer
1 bay leaf
lemon peel, grated, to garnish
fresh parsley, chopped, to garnish

Steps:

  • Rinse mussels in cold water and discard any broken or open mussels.
  • Saute onion, garlic, celery and bay leaf in the oil in a large saucepan over medium heat for 1 minute. (I think it needs a little more time to get the onion a bit cooked and I think some butter would also enhance the flavor.).
  • Add the mussels, wine (or beer), and cook for about 4-5 minutes (covered) until the mussels open. Shake the pot occasionally while cooking.
  • Serve in soup plates, garnished with lemon peel, parsley, broth and crusty bread for dipping.
  • Serves 4 as an appetizer or 2 as a main course.

Nutrition Facts : Calories 548.6, Fat 23.7, SaturatedFat 3.8, Cholesterol 127, Sodium 1310.2, Carbohydrate 20.9, Fiber 0.6, Sugar 1.4, Protein 54.5

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

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.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

STEAMED MUSSELS WITH TOMATOES AND GARLIC TOASTS



Steamed Mussels with Tomatoes and Garlic Toasts image

Categories     Garlic     Tomato     Quick & Easy     Mussel     Spring     Bon Appétit

Yield Serves 8 as a first course

Number Of Ingredients 6

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tablespoons olive oil
4 tablespoons chopped garlic
1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed debearded

Steps:

  • Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.
  • Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).
  • Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.

STEAMED MUSSELS WITH PEPPERS



Steamed Mussels with Peppers image

Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 pounds fresh mussels, scrubbed and beards removed
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 bottle (8 ounces) clam juice
1/2 cup white wine or additional clam juice
1/3 cup chopped sweet red pepper
3 green onions, sliced
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
French bread baguette, sliced, optional

Steps:

  • Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

Nutrition Facts : Calories 293 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 931mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

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ROASTED RED PEPPER STEAMED MUSSELS - CAMPBELLS FOOD SERVICE
2. Stir in 1/3 cup (80 mL/) soup and 1/4 cup (60 mL) water; bring to simmer. Tap any open mussels, discarding any that do not close. Add 1/2 lb (113 g) mussels. Reduce heat to …
From campbellsfoodservice.ca


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