Mussels With Chili Garlic And Basil Food

MUSSELS STIR FRIED WITH CHILLI & BASIL

Steps:

• Method Check that all the mussels are closed. Gently tap any that aren't, and discard them if they do not close. Clean the mussels in a bowl of water, discarding the beards, then set aside. Pound the garlic and chillies together using a mortar and pestle. Heat the oil in a wok set over a high heat, then stir-fry the garlic and chilli mixture until golden brown. Add the roasted chilli paste, stir well, then mix in the mussels. Add the sugar, oyster sauce, soy sauce, fish sauce and chicken stock. Stir-fry for 2 minutes or until the mussels are cooked. Stir in the basil leaves and remove from the heat. Discard any mussels that have not opened up. Serve with rice.

SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME

Steps:

• Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
• In a large pot over medium heat, warm the oil. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
• Add the mussels to the pot. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes. Discard any unopened mussels.
• Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS WITH BASIL CREAM

Steps:

• Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
• Add the soy sauce and wine. Stir.
• Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
• Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

MUSSELS WITH TOMATOES, BASIL AND GARLIC

Steps:

• Scrub mussels under cold water; pull off hairy beards.
• Discard any that do not close when tapped. Set aside.
• In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes.
• Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
• Add mussels; cover and cook until mussels fully open, 4 to 5 minutes.
• Discard any that do not open.
• Arrange mussels in bowls; pour sauce over top.

STEAMED GARLIC AND HERB MUSSELS

Steps:

• Scrub mussels remove beards.
• Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
• Add mussels, juice and wine, bring to boil.
• Cook covered about 5 minutes until mussels open.
• (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
• Return mussels to pan and simmer until heated through.
• Have some crusty bread to wipe up the liquid.

MUSSELS WITH GARLIC AND FINES HERBES

Steps:

• Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
• In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
• Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

CHILI MUSSELS

Steps:

• SAUCE: Chop the tomatoes.
• Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
• Add the paprika, basil and tomato paste and stir.
• At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
• Simmer for 40 minutes and then season with salt and pepper.
• Clean the mussels and debeard (pull the hair away from the mussel).
• Place the mussels and dry white wine (or water) in a pot over a high heat.
• Cover with a firm lid to create steam from the liquid.
• Steam the mussels and once they are fully open, strain all the liquid from the pot.
• Discard any that haven't opened.
• Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
• Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
• Serve immediately, with lots of crusty bread to mop up the juices.

MUSSELS SAUTEED WITH BASIL

Steps:

• Scrub, wash and debeard the mussels; drain well.
• Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
• Mix the fish sauce, sugar and peppercorns together.
• Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
• Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
• Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

MUSSELS WITH RED CURRY GARLIC BROTH AND BASIL TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Cut baguette, on the bias, into 1/2 inch thin ovals.
• Spread on baking sheet and toast until crisp and golden, about 5 minutes.
• Cut garlic in half and rub one side of each toast; then rub with a handful of basil leaves until it is green and fragrant.
• Increase heat in oven to 500 degrees F.
• Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until opened, about 10 minutes.
• Meanwhile, melt butter in a skillet, add pressed garlic, and cook for one minute, stirring to prevent browning.
• Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
• Transfer mussels to bowls and pour butter sauce over them; serve with basil scrubbed toasts.

MUSSELS WITH TOMATO AND BASIL

Steps:

• Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
• Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
• Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
• Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
• Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.