Steamed Mussels With Corn And Tomatoes Chorros A La Chalaca Recipes

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

Steamed Mussels in Tequila Chipotle Broth image

Provided by Aarón Sánchez

Time 25m

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup 1/2-inch diced tomatoes
1 pound Prince Edward Island mussels, cleaned, de-bearded
1/2 cup Silver tequila
2 cups fish or shellfish stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon chopped cilantro

Steps:

Serving suggestions: toasted bread and lime wedges
In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
Serve with toasted bread and lime wedges.

MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON

Mussels with Corn, Cherry Tomatoes, and Tarragon image

You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise from the tarragon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, finely diced
3/4 cup dry white wine
8 ounces cherry tomatoes, halved
1 cup fresh corn kernels
Coarse salt and freshly ground black pepper
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh tarragon, plus leaves for garnish
8 slices crusty bread, toasted

Steps:

Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

Nutrition Facts : Calories 600 g, Cholesterol 65 g, Fat 19 g, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, Sodium 1180 g

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories World Cuisine Recipes European Greek

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

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