Steamed Mussels With Tomato Garlic Broth Recipes

STEAMED MUSSELS WITH TOMATO & GARLIC BROTH

Steps:

• In a large fry pan with lid, add the olive oil and onions; cook over medium-low heat for 5 minutes or until onions begin to turn soft and slightly translucent.
• Add garlic and continue cooking over medium-low heat for another 2-3 minutes, stirring occasionally.
• Add tomatoes (undrained) and red pepper flakes. Stir and heat over medium heat until simmering. Let simmer for 5 minutes.
• Increase heat to medium-high and add the mussels; stir and cover pan. Cook for 5-6 minutes, gently shaking pan every 1-2 minutes. Do not remove lid during this stage as it will prevent the mussels from steaming. (Note: This would be a good time to begin cooking the angel hair pasta in boiling water.)
• After 5-6 minutes, open lid and remove those mussels which have already opened. Place lid back on pan and continue cooking for 2-3 more minutes. Remove mussels which have opened; discard any that have not opened yet.
• Place mussels over angel hair pasta and top with several generous ladles of the tomato-garlic broth. Garnish with chopped basil and shaved Parmesan cheese. Serve with a large piece of French or Italian bread.

MUSSELS WITH TOMATO AND GARLIC

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 GARLIC AND 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.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.