Grilled Mussels With Romesco Sauce Food

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Steps:

• In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes.
• Preheat a grill pan over high heat.
• When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note).
• Romesco Sauce:.
• In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. ** (See Cook's Note).
• Cook's Notes:.
• *The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods.
• **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like.
• Wine suggestion for this recipe:.
• Pinot Grigio.

GRILLED MUSSELS RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. While the grill heats, pick over the mussels; throw away any mussels that don't close tightly when you tap on them and remove the beards, if any.
• Put the cleaned mussels on the hot grill and cook, covered on a gas grill, until they open, about 2 to 3 minutes.
• Use tongs to transfer the hot mussels to a serving platter. If using, add fresh pepper and chopped parsley on top. Serve immediately.

GRILLED MUSSELS WITH SHALLOT SAUCE

Steps:

• Whisk together shallots, red wine vinegar, 1/4 cup of the lemon juice and the olive oil in a small bowl.
• Lightly coat a grill wok or grill basket or aluminum foil lined grill rack with nonstick cooking spray. Preheat grill to medium high heat.
• Scrub mussel shells with a stiff brush, removing beards. Discard any opened shells.
• Sprinkle mussels with salt, pepper, and remaining lemon juice. Place on the grill wok, grill basket or grill rack.
• Grill mussels, covered with grill lid, 7-10 minutes or until shells open. Discard and unopened shells.
• Transfer mussels to a large dish and pour the shallot mixture over the mussels, stirring gently to coat; sprinkle with parsley.
• Serve immediately.

GRILLED SPRING ONIONS WITH ROMESCO SAUCE

Steps:

• Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
• Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
• Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
• To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.

ROMESCO WITH GRILLED BREAD, SPRING ONIONS AND SHRIMP

Steps:

• Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
• Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
• Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
• Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.