15-MINUTE MUSSELS IN SPICY TOMATO SAUCE
San Marzano plum tomatoes-known for their pure tomato flavor-are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells-they won't be fresh.
Provided by Marianne Williams
Time 15m
Yield Serves 4 (serving size: 2 cups)
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.
- Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.
Nutrition Facts : Calories 376, Carbohydrate 26 g, Fat 10 g, Fiber 2 g, Protein 38 g, SaturatedFat 3 g, Sodium 548 mg, Sugar 4 g, UnsaturatedFat 5 g
MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
STUFFED MUSSELS IN SPICY TOMATO SAUCE
Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo
Provided by alfrescoacsi
Categories Mussels
Time 1h45m
Yield 24 stuffed mussels, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Beard and clean mussels.
- Open mussels over bowl to collect liquid. Set aside.
- Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
- Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
- Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
- Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
- Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
- Serve and garnish with a sprinkling of parsley.
MUSSELS WITH SPICY TOMATO-CHILI SAUCE
Categories Tomato Appetizer Quick & Easy Dinner Mussel Jalapeño Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.
STUFFED MUSSELS IN SPICY TOMATO SAUCE
Steps:
- Beard and clean mussels. Open mussels over bowl to collect liquid. Set aside. Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened. Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl. Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out. Make the tomato sauce. Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes. Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through. Serve and garnish with a sprinkling of parsley.
MUSSELS-SPICY TOMATO SAUCE FROM LIDIA RECIPE - (4/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- To purge the mussels of their grit, stir the cornmeal into 4 quarts of cold water, add the mussels, and let them soak, shaking them up once of twice, for 1 hour. Drain and scrub them with a stiff brush. Scrape off any barnacles or seaweed. Discard any mussels with cracked shells or that do not shut tightly when tapped. Remove the beards by pulling them toward the narrow end of the shells. In a large saucepan, cook the chopped garlic, parsley, and peperoncino in the olive oil over low heat until the garlic is golden, about 3 minutes. Slide the tomatoes into the skillet, stir in the oregano and pereroncino. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened 5-8 minutes. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary. Discard any mussels that do not open. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo. Zoccolo recipe is under Zoccolo. Serves 4-5
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STUFFED MUSSELS IN TOMATO SAUCE RECIPE | GOOD FOOD
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Servings 4Total Time 45 minsCategory Finger-Food
- 2. Warm the olive oil in a frypan. Cook the onions, garlic and chilli gently until soft and aromatic. Add diced tomatoes and white wine, cook for 2-3 minutes to soften the tomato.
- 3. Remove from the heat and put the cooked vegetables in a medium bowl. Stir in the breadcrumbs and parsley. Set aside to cool.
- 4. Scrub the mussels, remove the beard (see how-to below), and rinse under cold water. To open the mussels, take a butter knife and wedge the knife in between the shell opening from the side, slide the knife up and down the edge of the mussel and the shell will pop open. Leave the mussel intact in the shell. Repeat this until all the mussels are open. At first it is a bit challenging but it gets easier once you have developed your own technique.
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