MUSSELS WITH VIETNAMESE DRESSING
This recipes is from the ReadysteadyCook website. I have made this as part of a seafood buffet. The quantities can be easily increased.
Provided by Coasty
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
- Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
- Drain mussels, discarding any unopened ones. Split mussels open.
- For the dressing, place all ingredients in a small bowl and stir to combine.
- Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.
MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
MUSSELS VINAIGRETTE
This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.
Provided by CHEFNONIONS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
- In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g
CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE
Provided by Andrew Zimmern
Categories appetizer
Time 30m
Yield 4 servings, as an appetizer
Number Of Ingredients 13
Steps:
- Rinse and debeard the mussels.
- Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
- Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
- Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
- Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
- Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
- Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
More about "mussels with vietnamese dressing food"
BISTRO MUSSELS WITH VIETNAMESE SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
MUSSELS WITH GARLIC TOMATO SAUCE | ANNIE'S CHAMORRO KITCHEN
From annieschamorrokitchen.com
MUSSELS WITH VIETNAMESE DRESSING RECIPES
From tfrecipes.com
COOKLYBOOKLY: LOADED VIETNAMESE MUSSELS
From cooklybookly.com
MUSSEL RECIPES | ALLRECIPES
From allrecipes.com
MISCRIANT: VIETNAMESE MUSSELS WITH CRISPY PORK BELLY
From miscriant.blogspot.com
BEST MUSSELS RECIPES - OLIVEMAGAZINE.COM
From olivemagazine.com
VIETNAMESE DELICIOUS STREET FOOD- SAUTEED MUSSELS WITH ...
From dreamstime.com
HOW TO COOK MUSSELS WITH GARLIC WHITE WINE SAUCE ...
From recipetineats.com
VIETNAMESE MUSSELS RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
VIETNAMESE STEAMED MUSSELS WITH LEMONGRASS- RECIPE ...
From whiskeyandbooch.com
WORLD BEST SEA FOOD RECIPES: MUSSELS WITH VIETNAMESE DRESSING
From fishofsea.blogspot.com
MUSSELS WITH COCONUT BROTH - PEI MUSSELS - MUSSEL RECIPES
From peimussel.com
VIETNAMESE-STYLE GRILLED MUSSELS WITH CRISPY SHALLOTS
From waitrose.com
TOP 15 BEST VIETNAMESE FOOD THAT YOU CERTAINLY FALL IN ...
From localtravelidea.com
VIETNAMESE-STYLE GRILLED MUSSELS WITH CRISPY SHALLOTS
From waitrose.com
HOT MUSSELS IN VIETNAMESE COCONUT SAUCE - GASTROCOACH
From gastrocoach.com
GREEN MUSSEL RECIPE - VIETNAMESE STYLE - NOMVIETNOM
From nomvietnom.com
MUSSELS WITH SPICY TOMATO SAUCE - MEALTHY.COM
From mealthy.com
MUSSELS WITH RED PEPPER GARLIC SAUCE - INSTANT POT RECIPES
From dev-recipes.instantpot.com
GRILLED MUSSELS WITH HOT FISH SAUCE RECIPE - COOKING INDEX
From cookingindex.com
MUSSELSWITHVIETNAMESEDRESSING BEST RECIPES
From cookingtoday.net
BISTRO MUSSELS WITH VIETNAMESE SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
VIETNAMESE-STYLE MUSSEL SOUP - MAGIC SKILLET
From magicskillet.com
[I ATE] MUSSELS WITH RED SAUCE IN HOBOKEN NJ : FOOD
From reddit.com
EASY GRILLED MUSSELS VIETNAMESE STYLE | SIMPLE. TASTY. GOOD.
From junedarville.com
VIETNAMESE DELICIOUS STREET FOOD- SAUTEED MUSSELS WITH ...
From canstockphoto.com
EFFECTS OF VIETNAMESE TAMARIND FISH SAUCE ENRICHED WITH ...
From researchgate.net
VIETNAMESE MUSSELS RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED MUSSEL WITH LOLOT PEPPER LEAVES ... - VIETNAMESE FOOD
From vietnamesefood.com.vn
WANDERING CHOPSTICKS: VIETNAMESE FOOD, RECIPES, AND MORE ...
From wanderingchopsticks.blogspot.com
OYSTERS WITH ZESTY VIETNAMESE DRESSING - IRENA MACRI
From irenamacri.com
10 POPULAR VIETNAMESE DIPPING SAUCES — VICKY PHAM
From vickypham.com
THAI RED CURRY WITH MUSSELS RECIPE - FOOD AND WINE
From foodandwine.com
SPICY MUSSELS WITH GINGER AND ... - FOOD & WINE MAGAZINE
From foodandwine.com
MOUCLADE FRENCH MUSSELS IN CREAM SAUCE AND CURRY - BEYOND ...
From beyondsweetandsavory.com
LUKE'S MUSSELS | VIETNAMESE RECIPES | SBS FOOD
From sbs.com.au
MUSSELS IN LEMON GARLIC-BUTTER SAUCE - WITH A BLAST
From withablast.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love