Steamed Mussels In Tequila Chipotle Broth Recipes

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TEQUILA MUSSELS



Tequila Mussels image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, peeled and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
1 cup thinly sliced jicama
Salt
Freshly ground black pepper
1/2 cup tequila
1 cup tomatoes, peeled, seeded, small diced
2 cups shrimp or seafood stock
1/2 cup coconut milk
2 dozen fresh mussels, cleaned and debeared
1/4 cup finely chopped fresh cilantro
8 small corn tortillas, cut into thin strips
Creole seasoning

Steps:

  • In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.

STEAMED MUSSELS IN SAFFRON BROTH



Steamed Mussels In Saffron Broth image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 medium onion, chopped fine
1 bulb fennel, chopped
3 cloves garlic, crushed
1 pinch powdered saffron
3 tablespoons fresh or canned tomato puree
1 cup dry white wine
4 cups fish stock or chicken stock
2 to 3 sprigs fresh thyme
2 bay leaves
2 pounds mussels, preferably small ones, scrubbed and debearded
Crushed red pepper to taste
Saffron-aioli toasts (recipe follows)

Steps:

  • Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
  • Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
  • Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1051 milligrams, Sugar 5 grams

STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK



Steamed Mussels with Chipoltes and Coconut Milk image

Categories     Onion     Sauté     Mother's Day     Father's Day     Dinner     Mint     Mussel     Carrot     Summer     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
1 14-ounce can light unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1 cup dry white wine
3 tablespoons chopped garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons chopped canned chipotle chilies
2 1/4 pounds mussels, scrubbed, debearded

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.

STEAMED MUSSELS IN THAI BROTH



Steamed Mussels in Thai Broth image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
2 stalks lemon grass, trimmed of woody ends and roughly chopped
2 shallots, chopped
6 cloves garlic, chopped
3 tablespoons red curry paste
1/4 cup tom yum
2 cups sake
1/4 cup lemon juice
2 quarts chicken stock or canned chicken broth
4 pounds mussels, scrubbed and debearded
1 medium tomato, seeded and cut into 1/4-inch dice
1 makrut lime leaf or a 2-inch piece of lime zest
1/2 tablespoon chopped cilantro, for garnish
1/2 tablespoon chopped basil, for garnish
1/2 tablespoon chopped mint, for garnish

Steps:

  • In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
  • Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.

STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK



Steamed Mussels With Chipotles and Coconut Milk image

Make and share this Steamed Mussels With Chipotles and Coconut Milk recipe from Food.com.

Provided by lazyme

Categories     Mussels

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup carrot, peeled, chopped
1/2 cup celery, chopped
14 ounces light unsweetened coconut milk
1 cup chicken stock
1 cup dry white wine
3 tablespoons garlic, chopped
1/4 cup of fresh mint, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1 1/2 teaspoons chipotle peppers, drained, chopped
2 1/4 lbs mussels, scrubbed and debearded

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
  • Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
  • Stir in mint, cilantro and chilies.
  • Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  • Transfer mussels and broth to large bowl and serve.

Nutrition Facts : Calories 388.6, Fat 23.1, SaturatedFat 14, Cholesterol 49, Sodium 573, Carbohydrate 16.2, Fiber 1.3, Sugar 2.9, Protein 23.5

MUSSELS WITH TOMATOES, JALAPEñO AND TEQUILA



Mussels with Tomatoes, Jalapeño and Tequila image

Categories     Tequila     Tomato     Appetizer     Steam     Quick & Easy     Mussel     Celery     Jalapeño     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 appetizer servings

Number Of Ingredients 9

8 tablespoons butter
5 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced celery
6 1/4-inch-thick slices jalapeño chili with seeds
1/4 cup tequila
2 tablespoons fresh lime juice
1 1/4 pounds mussels (about 40), scrubbed, debearded

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.

STEAMED FRESH MUSSELS IN A CREAMY BROTH



Steamed Fresh Mussels in a Creamy Broth image

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!

Provided by Leslie

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 lbs mussels
1 onion
1 -2 celery rib
1 tablespoon canola oil
1 garlic clove
2 cups vegetable stock
1/3 cup sour cream
sea salt
fresh ground black pepper
1/2 bunch fresh parsley
crusty bread, for accompaniment

Steps:

  • Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
  • Discard any shells that are open!
  • Peel the onion and slice into rings.
  • Trim and wash the celery and cut into slices.
  • In a large skillet, heat the oil over medium heat.
  • Add the onion, and saute until translucent.
  • Add the celery and sautee briefly.
  • Peel and crush the garlic and add it to the skillet.
  • Add the mussels and vegetable stock and bring to a boil.
  • Cover tightly and cook for about 8 minutes.
  • Remove the mussels when all the shells have opened and keep warm.
  • Pass the liquid through a fine strainer into a clean saucepan.
  • Cook over high heat until reduced to about 1/3 of original volume.
  • Stir in the Sour Cream and just heat through.
  • Season with salt and pepper.
  • Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
  • Sprinkle the parsley over the sauce.
  • Place mussels in sauce and serve hot with crusty bread for dipping.

Nutrition Facts : Calories 563.3, Fat 25, SaturatedFat 6.9, Cholesterol 147.2, Sodium 1363.7, Carbohydrate 25.7, Fiber 2.1, Sugar 4.3, Protein 56.5

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