Sunnys Easy Mussels And Shrimp Paella Pouches Recipes

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QUICK PAELLA WITH SHRIMP & MUSSELS



Quick Paella with Shrimp & Mussels image

Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut--what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Saffron Recipes

Time 40m

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 ⅓ cups reduced-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 large pinch saffron (see Note)
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well (see Tip)
4 lemon wedges (optional)

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
  • Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 44.9 g, Cholesterol 154.8 mg, Fat 7.3 g, Fiber 4.6 g, Protein 27.7 g, SaturatedFat 1 g, Sodium 1086.2 mg, Sugar 3.3 g

MUSSELS WITH CHORIZO



Mussels with Chorizo image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (5-pound) bags mussels
1 tablespoon olive oil
1 pound spicy Mexican chorizo, casing removed
1 Vidalia onion, chopped
4 cloves garlic, slivered
Kosher salt and freshly ground black pepper
1 bottle dry white wine
Parsley, chopped, for garnish

Steps:

  • Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
  • Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

COUSCOUS WITH MUSSELS AND SHRIMP



Couscous With Mussels and Shrimp image

This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 ounces chorizo, diced
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon Espelette pepper
1 teaspoon Spanish smoked paprika
1 teaspoon salt, more to taste
1 1/2 cups coarsely chopped cherry tomatoes (about 18)
1 1/2 cups coarse-textured couscous
1 pound large shrimp, shelled and deveined
2/3 cup dry vermouth
1 cup fish stock
2 pounds mussels, scrubbed
1 tablespoon chopped cilantro leaves
1 lemon, in 6 wedges

Steps:

  • Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
  • Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
  • Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams

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