Kettle Seared Garlic Pepper Mussels Food

STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

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.

MUSSELS IN GARLIC BUTTER SAUCE

Steps:

• Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
• Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
• Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
• Place the mussels into individual dishes, discarding any mussels that won't open.
• Mix together the remaining butter, garlic and chopped parsley.
• Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

KETTLE-SEARED GARLIC-PEPPER MUSSELS

Steps:

• Warm a 3-qt (3-l) cast-iron kettle over medium-high heat. When hot, add the oil, garlic, shallots, and salt and sauté until golden brown, about 1 minute. Raise the heat to high, add the mussels, and toss to coat with the oil. Add the sugar, fish sauce, and 1 teaspoon pepper and stir to combine.
• Reduce the heat to medium-high, cover, and cook until the mussels open, 3-5 minutes. Discard any that failed to open. The sauce should be the consistency of a light syrup. If the sauce is too thin, using a slotted spoon, transfer the mussels to a plate. Raise the heat to high and cook the sauce, stirring frequently, until reduced, 3-5 minutes. Return the mussels to the kettle and toss to coat.
• Garnish the mussels with the chile and cilantro sprigs and serve right away.
• For a more formal supper, set out a small seafood fork at each place setting. At a more casual meal, your guests can also use an empty mussel shell as a pair of pincers to pick the meats from the shells. Show diners this trick at the table. Set out a large bowl for the empty shells.