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.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram
MUSSELS WITH TOMATOES, BASIL AND GARLIC
Make and share this Mussels With Tomatoes, Basil and Garlic recipe from Food.com.
Provided by Porfavorcorona
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257.4, Fat 7.1, SaturatedFat 1.3, Cholesterol 63.7, Sodium 657.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.7, Protein 28.3
MUSSELS WITH TOMATOES AND SALAMI
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 655, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1,981 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 61 grams
STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
MUSSELS WITH TOMATOES, BASIL & SAFFRON
Steps:
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil.
- 2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.
Nutrition Facts : Calories 714, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 159 milligrams, Sodium 2046 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 71 grams
MUSSELS WITH TOMATO AND GARLIC
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Provided by _Pixie_
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
MUSSELS IN TOMATO-BASIL WINE SAUCE
I love mussels and this is a great recipe. It is from my favorite magazine Coastal Living. One day I might actually live on the coast! It is my dream!
Provided by susie cooks
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
- Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.
Nutrition Facts : Calories 513.2, Fat 23.8, SaturatedFat 6.5, Cholesterol 110.7, Sodium 1034.7, Carbohydrate 21.1, Fiber 1.7, Sugar 3.8, Protein 42
MUSSELS WITH TOMATOES & CHILLI
This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
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STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD
From foodandwine.com
4/5 Category Dinner
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
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