Spicy Green Mussels Recipes

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SPICY MUSSELS WITH WHITE WINE



Spicy Mussels with White Wine image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

  • Heat grill to high.
  • Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
  • Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
  • Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

SPICY GREEN MUSSELS



Spicy Green Mussels image

Provided by David Tanis

Categories     dinner, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
1 2-inch piece fresh ginger, peeled and thickly sliced
2 garlic cloves
1 or 2 serrano chiles, split lengthwise
1/2 cup grated unsweetened coconut, fresh, dried or frozen
1 teaspoon Vietnamese fish sauce
1/2 teaspoon salt
2 teaspoons brown sugar
1 4-inch stick fresh lemon grass, sliced 1/4-inch thick
4 pounds mussels
2 tablespoons unsalted butter
1 cup chicken broth, vegetable broth or water
3 or 4 scallions, thinly sliced
Lime wedges

Steps:

  • To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
  • Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
  • Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
  • Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
  • Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1519 milligrams, Sugar 4 grams, TransFat 0 grams

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS



Sweet and Spicy Mussels With Stir Fried Asian Greens image

Make and share this Sweet and Spicy Mussels With Stir Fried Asian Greens recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 kg large black mussels
1 tablespoon peanut oil
2 garlic cloves, crushed
1 piece fresh ginger, about 50g worth
1/3 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 cup fish stock
1 tablespoon lemon juice
4 green onions, sliced thinly
300 g bok choy, chopped coarsely
400 g gai lan, chopped coarsely
2 cups bean sprouts

Steps:

  • Scrub mussels, remove beards.
  • Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
  • Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
  • Remove mussels from pan, cover to keep warm.
  • Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
  • Return mussels to wok, stir fry until heated through.
  • Accompany with steamed Jasmine rice if desired.

Nutrition Facts : Calories 470.6, Fat 12.4, SaturatedFat 2.3, Cholesterol 105.3, Sodium 1923.6, Carbohydrate 40, Fiber 2.2, Sugar 19.6, Protein 49.4

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

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

SHELLFISH BOIL WITH SPICY GREEN DIPPING SAUCE



Shellfish Boil with Spicy Green Dipping Sauce image

Provided by Rick Martinez

Categories     Onion     Potato     Kid-Friendly     Dinner     Clam     Lobster     Mussel     Shrimp     Fennel     Corn     Summer     Boil     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 8 Servings

Number Of Ingredients 23

1 pound thick-cut smoked bacon, cut into 1" pieces
3 large onions, chopped
2 large fennel bulbs, chopped
1 750 ml bottle dry white wine
1 cup kosher salt
16 ounces chili-garlic sauce
1 cup Old Bay seasoning
4 pounds medium red-skinned potatoes
3 (1 1/2-2-pound) live lobsters
2 pounds mussels, scrubbed, debearded
24 littleneck clams, scrubbed
6 ears of corn, husked, cut in half
2 pounds head-on, shell-on jumbo shrimp
4 serrano chiles, finely grated
1 tablespoon finely grated lime zest
1/2 cup fresh lime juice
1/2 cup grapeseed oil
3 tablespoons distilled white vinegar
1 teaspoon sugar
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
Special equipment:
Made of restaurant-grade aluminum, the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. ($108; webstaurantstore.com)

Steps:

  • Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8-10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
  • Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
  • Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.

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