Steamed Mussels With Xo Sauce Recipes

MUSSELS WITH XO SAUCE

Steps:

• XO Sauce: In a saucepan over medium heat, add both oils and heat to 200 F. Turn heat off and stir in gochugaru and cayenne pepper. Continue stirring for about 1 minute to fully infuse the oil, then let it steep another 1-2 minutes. To the infused oil, add fried shallots, fried garlic, and adobo; stir to combine. Cool and reserve at room temperature. Makes about 2 cups. (XO Sauce can be stored in an airtight container at room temperature for several days.)
• Toast: Heat skillet over medium heat and add butter. When melted, foamy, and slightly brown, add bread slices in an even layer and toast, about 1 minute on each side. While bread is toasting, thinly slice the garlic cloves and set aside.When bread is toasted on both sides, remove from heat and set aside.
• Mussels: In cold, dry pot (or Dutch oven), add garlic and bay leaves. Slice white and light green part of the scallions into 2-inch batons and add to the pot. Thinly slice about half of the green scallion stalks on a bias and set aside for garnish. To the pot, add sesame oil; turn heat to high. Stir, then sweat vegetables until soft and lightly brown, 3-4 minutes. Meanwhile, check mussels and remove any beards still attached with a firm tug. Mussels should be tightly closed. Tap any open ones; if they don't close, discard. Add mussels to the pot and stir well to coat with the oil; then add the wine. Cover and let steam for about 1 minute. Check to see that the mussels are opening; stir again, and cover to steam for an additional 30 seconds to 1 minute.
• Assembly: Cut bread slices in half and arrange against the sides of a serving bowl. Turn off heat; stir a ½ cup XO Sauce into mussels. Cover and shake the pot to emulsify sauce with cooking liquid. Add mussels, including the sauce, to serving bowl around the bread slices. Garnish with lime zest, sliced scallion greens, shichimi togarashi, and lime half before serving.
• Simmer garlic in the olive oil over low heat until tender and lightly brown, 10 minutes. Strain, discarding garlic.
• Finely chop 6 garlic cloves. Pour garlic oil into a shallow pan. Set pan over high heat until bubbly, about 2 minutes. Add chopped garlic, immediately turn heat to low, and cook 3-4 minutes, stirring the entire time to prevent garlic from burning. Strain fried garlic, reserving garlic oil, and proceed with recipe.)

STEAMED MUSSELS WITH XO SAUCE

Steps:

• Heat oil in a wok over medium heat, add carrot, spring onion, lime leaves and ginger and stir-fry for 1 minute. Increase heat to high, add mussels, stirring well to combine. Add half the Shaoxing and 80ml water, cover and steam for 1-2 minutes, then add remaining Shaoxing, XO sauce and chilli, cover and shake pan occasionally until mussels open (2-3 minutes). Serve hot, scattered with coriander sprigs.

STEAMED MUSSELS II

Steps:

• In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
• Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

STEAMED MUSSELS WITH SAUCE AURORE

Steps:

• Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
• If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.
• Remove mussels from soaking water; discard the water.
• Use a stiff brush to scrub off any sand or barnacles stuck to the shell.
• Place scrubbed mussels in a bowl of fresh water.
• Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
• Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
• Add butter, stirring until melted.
• Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
• Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
• Add mussels and steam them, covered until shells open, 5-8 minutes.
• Discard any mussels that remains unopened.
• Toss parsley and tarragon with mussels and sauce.
• Transfer mussels and sauce to shallow bowls; serve immediately.

SIMPLE STEAMED MUSSELS

Steps:

• Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
• Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
• Serve the mussels with a rustic piece of grilled bread.

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)

Steps:

• Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• Serve with good crusty bread for mopping up the sauce.