Steamed Mussels With Sherry Tomatoes And Garlic Recipes

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STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO



Steamed Mussels with Tomatoes, Garlic, and Ouzo image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

1 medium yellow onion, cut in small dice
1/2 cup extra-virgin olive oil
3 tablespoons chopped garlic
1 pound fresh tomatoes, peeled, seeded and chopped
2 pounds fresh black mussels, bearded and scrubbed clean
3 tablespoons chopped fresh parsley
Salt and pepper
2 ounces ouzo

Steps:

  • In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC



Steamed Mussels with White Wine and Garlic image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 dozen mussels
1/2 cup white wine
4 cloves garlic, minced
1 small onion, thinly sliced
Parsley

Steps:

  • Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC



Steamed Mussels with Sherry, Tomatoes and Garlic image

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Steam     Mussel     Sherry     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 First-Course Servings

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons finely chopped garlic
1 28-ounce can Italian-style tomatoes with juices, coarsely chopped
1 small onion, peeled (about 6 ounces)
3 tablespoons chopped fresh basil or 1 tablespoon dried
3 tablespoons chopped fresh oregano or 3 teaspoons dried
1/4 cup (1/2 stick) butter
2 tablespoons chopped fresh parsley
1 large bay leaf
1/4 teaspoon dried crushed red pepper
1 cup Sherry
4 pounds mussels, scrubbed, debearded

Steps:

  • Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
  • Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

MUSSELS WITH TOMATO AND GARLIC



Mussels with Tomato and Garlic image

mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...

Provided by _Pixie_

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
4 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
4 medium tomatoes, chopped
salt and pepper (to taste)
1 cup dry white wine
1/2 cup water
3 lbs cultivated mussels, cleaned,beards removed and drained (in shell)
1/8 cup chopped fresh parsley

Steps:

  • Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
  • Add the garlic and cook stirring constantly for about one minute.
  • Add the onion, celery, and tomato and cook until the onions and celery are tender.
  • Salt and pepper to taste.
  • Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
  • Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
  • Spoon the mussels and sauce into four bowls and sprinkle with parsley.

STEAMED MUSSELS WITH TOMATOES AND GARLIC TOASTS



Steamed Mussels with Tomatoes and Garlic Toasts image

Categories     Garlic     Tomato     Quick & Easy     Mussel     Spring     Bon Appétit

Yield Serves 8 as a first course

Number Of Ingredients 6

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tablespoons olive oil
4 tablespoons chopped garlic
1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed debearded

Steps:

  • Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.
  • Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).
  • Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.

MUSSELS IN SHERRY



Mussels in Sherry image

Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.

Provided by English_Rose

Categories     Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons roughly chopped flat leaf parsley
1 cup dry sherry
1 red chile, chopped
2 1/2 lbs mussels, cleaned
freshly ground salt and black pepper

Steps:

  • Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
  • Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
  • Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

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