SPICY SPANISH MUSSELS
Of all of the mussel recipes I tested this week, this was the hands-down favorite. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
- Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
- Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
- Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
- Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
- To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1405 milligrams, Sugar 7 grams, TransFat 0 grams
SPANISH INSPIRED MUSSELS RECIPE
Experience seafood delight when you make this Spanish Inspired Mussels Recipe. Fresh and rich flavors combine to make this mussels recipe full of great textures that'll impress anyone who comes over for dinner.
Provided by My Food and Family
Categories Home
Time 24m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat olive oil in large heavy saucepan or Dutch oven on medium heat. Add ham, onions and garlic; cook 5 min., until lightly browned and tender.
- Add broth; bring to boil. Stir in mussels; cover. Cook 4 to 5 min. or until all mussels have opened. (Discard any unopened mussels.)
- Remove from heat. Stir in sour cream and parsley; mix well. Serve immediately.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
GOAN MUSSELS
You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
- Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
- Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 292 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
More about "spanish inspired mussels food"
RECIPE FOR SPANISH MUSSELS IN SAILOR’S SAUCE - EAT …
From eatsomethingsexy.com
Estimated Reading Time 4 mins
- Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
SPANISH MUSSELS RECIPE WITH PAPRIKA & TOMATOES - SPAIN …
From spainonafork.com
Reviews 2Servings 2Cuisine SpanishCategory Appetizer
- If your store-bought mussels are not cleaned begin by cleaning them, rinse 1 pound of fresh mussels under cold running water, remove the beard from each mussel and start scrapping off any barnacles or other dirt, as you finish each mussel add them to a bowl
- Thinly slice 5 cloves of garlic, finely dice 1 small onion, finely chop about a 1/4 cup of fresh parsley and cut a couple slices from a lemon
- Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix it all together, then add 1/2 cup of white wine and a generous pinch of the freshly chopped parsley and mix together, about 2 minutes after adding the wine add 1 14.5 ounce can of diced tomatoes, season again with a kiss of sea salt and mix together until well combined
- About 3 minutes after adding the diced tomatoes add the fresh mussels into the pan, move them around so they are all evenly distributed, place a lid on the pan and lower the fire to a LOW heat, 6 minutes after adding the lid to the pan remove it, all your mussels should be opened, discard any that did not, remove the pan from the stove top and serve directly from the pan, garnish with slices of lemon and freshly chopped parsley, enjoy!
SPANISH STYLE MUSSELS RECIPE - TRADITIONAL SPANISH FOOD
From traditionalspanishfood.com
Estimated Reading Time 4 mins
MEJILLONES EN ESCABECHE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (12)Total Time 30 minsCategory AppetizerCalories 642 per serving
SPANISH MUSSELS (FLAVORFUL MUSSELS IN SAILORS SAUCE)
From bakeitwithlove.com
MUSSELS IN SAILOR'S SAUCE RECIPE - PAZO DE SEñORáNS
From foodandwine.com
SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPANISH TIGRES | STUFFED MUSSELS RECIPE | BASCO FINE …
From bascofinefoods.com
MUSSELS SPANISH-STYLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPANISH INSPIRED MUSSELS RECIPE - MY FOOD AND FAMILY
From aemea.dynu.net
HEALTHY MUSSEL RECIPES | EATINGWELL
From eatingwell.com
MUSSELS WITH CHORIZO AND SHERRY – MELKKOS & MERLOT
From melkkos-merlot.co.za
MUSSELS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPANISH-STYLE RICE, MUSSEL, PRAWN & CHORIZO SOUP - GOOD FOOD
From goodfood.com.au
SPANISH STYLE MUSSELS RECIPE - FOOD.COM
From food.com
PLASTIC FIBRES STUNT GROWTH IN MUSSELS BY MORE THAN A THIRD – HERE'S ...
From uk.news.yahoo.com
SPANISH MUSSELS WITH CHORIZO AND SMOKED PAPRIKA - THE GOURMET …
From thegourmetbonvivant.com
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