Steamed Mussels With Tomato And Chorizo Broth Recipes

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STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH



Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories     Tomato     Low Fat     Kid-Friendly     Low Cal     Dinner     Mussel     Spring     Summer     Tarragon     Bon Appétit     Christmas Eve     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 10

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

  • Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

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

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

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 CHORIZO



Steamed Mussels With Chorizo image

Make and share this Steamed Mussels With Chorizo recipe from Food.com.

Provided by Valerie in Florida

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 (3 1/2 ounce) packages chorizo sausages, sliced
3 garlic cloves, minced
2 bay leaves
2 dozen mussels, scribbed
1 cup dry white wine
1 orange, halved
1/4 cup chopped parsley

Steps:

  • Heat oil in a large pot over medium heat.
  • Add chorizo; saute 3 minutes, until browned.
  • Add garlic and bay leaves; cook one minute until fragrant. Add mussels and wine.
  • Squeeze orange juice into the pan, then add halves (the rind will add another dimension to the sauce).
  • Bring to a boil, cover and steam 5 minutes or until mussels open (discard any that don't). Discard bay leaves, sprinkle with parsley and serve.

Nutrition Facts : Calories 689, Fat 49.2, SaturatedFat 16.4, Cholesterol 119.3, Sodium 1576.9, Carbohydrate 11.9, Fiber 1, Sugar 3.7, Protein 37.3

MUSSELS WITH CHORIZO , TOMATO AND WINE



Mussels With Chorizo , Tomato and Wine image

This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion.

Provided by Expat in Holland

Categories     Mussels

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

8 ounces chorizo sausage, casings removed & chopped
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1 shallot, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
7 roma tomatoes, peeled, seeded and chopped
3/4 cup white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
4 lbs fresh mussels, scrubbed & debearded
French bread

Steps:

  • In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
  • Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
  • Add the garlic and tomatoes, and cook, stirring, for 2minute.
  • Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
  • Remove mussels from pan to serving bowls. Discard any shells that do not open.
  • In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
  • Serve immediately with hot French bread for dipping.

Nutrition Facts : Calories 1808.3, Fat 103.8, SaturatedFat 45, Cholesterol 481.7, Sodium 4049.2, Carbohydrate 57.2, Fiber 4.1, Sugar 9.1, Protein 140.3

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