Seared Cod With Spicy Mussel Aioli Recipes

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SEARED COD WITH SPICY MUSSEL AIOLI



Seared Cod With Spicy Mussel Aioli image

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

1/3 cup dry white wine
2 dozen mussels
1/2 cup mayonnaise
2 garlic cloves, minced
2 tablespoons parsley, chopped
2 teaspoons fresh lemon juice
cayenne pepper
salt
fresh ground black pepper
1 tablespoon vegetable oil
4 (6 ounce) skinless cod fish fillets
1 roasted red pepper, cut into thin strips

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

SEARED COD WITH SPICY MUSSEL AIOLI



SEARED COD WITH SPICY MUSSEL AIOLI image

Categories     Fish

Yield 4 servings

Number Of Ingredients 11

1/3 cup dry white wine
2 dozen mussels
1/2 cup mayonnaise
2 garlic cloves, minced
2 tablespoons chopped parsley
2 teaspoons fresh lemon juice
Cayenne pepper
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Four 6-ounce skinless cod fillets
1 roasted red bell pepper, cut into thin strips

Steps:

  • 1.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. 2.In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper. 3.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. 4.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.

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.

SEARED COD WITH SPICY MUSSEL AIOLI



SEARED COD WITH SPICY MUSSEL AIOLI image

Categories     Fish     Fry

Yield 4 SERVINGS

Number Of Ingredients 11

1/2 cup dry white wine
2 dozen mussels
1/2 cup mayonnaise
2 garlic cloves, minced
2 tablespoons chopped parsley
2 teaspoons fresh lemon juice
cayenne pepper
salt and freshly ground black pepper
1 tablespoon vegetable oil
Four 6-ounce skinless cod fillets
1 roasted red pepper, cut into thin strips

Steps:

  • Bring the wine to boil in a medium saucepan. Add the mussels; cover and cook over high heat until they open, shaking the pan a few times, about 3 minutes. Transfer the mussels and their liquid to a large bowl. Shell the mussels. Rinse out the pan. Pour the mussel liquid back 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 the aioli with cayenne, salt and pepper. Heat the oil in a large skillet. Season the cod with salt and pepper and cook over moderate heat until lightly browned, bout 4 minutes per side. Bring the mussel liquid to a boil, remove from the heat. Whisk in the aioli, then stir in the mussels. Transfer the cod to bowls and spoon the mussel aioli around it. Garnish with the pepper strips and serve.

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