SPICY MUSSELS WITH WHITE WINE
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.
MUSSELS IN SPICY RED SAUCE
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
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.
SPICY MUSSELS WITH INDIAN SEASONINGS
Provided by Florence Fabricant
Categories one pot, sauces and gravies, appetizer
Time 45m
Yield 4 to 6 first-course servings
Number Of Ingredients 12
Steps:
- Scrub and debeard the mussels.
- In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
- Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
- Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
- Add the coconut milk to the mussel broth. Check seasonings.
- Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 530 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY MUSSELS WITH CHINESE SEASONINGS
Provided by Florence Fabricant
Categories one pot, appetizer
Time 40m
Yield 6 first-course servings
Number Of Ingredients 12
Steps:
- Scrub and debeard the mussels.
- Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five-spice powder, rice wine and vinegar. Bring to a simmer.
- Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes, discarding any that have not opened.
- Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 658 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY THAI STEAMED MUSSELS
Steps:
- Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
- Serve mussels with lime wedges.
SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS
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
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
MUSSELS WITH SPICY ITALIAN SAUSAGE
Provided by Eric Ripert
Categories Pork Shellfish Quick & Easy Dinner Sausage Mussel Fall Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
- Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
- Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.
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