Spicy Marinated Mussels Food

MUSSELS MARINARA

Mussels Marinara image

Make and share this Mussels Marinara recipe from Food.com.

Provided by HollyLQuinn

Categories Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup olive oil
1/2-3/4 cup red wine (inexpensive jug wine is fine)
1 -3 garlic clove, grated or chopped
salt and pepper, to taste
hot cooked linguine
1 loaf crusty bread

Steps:

If using live mussels, dump into colander and rinse well.
Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
Remove any"beards" remaining.
Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
Bring to a boil over medium heat, stirring occasionally.
Mussels are done when the shells open up (discard any that remain shut).
If using frozen mussels, cook until completely heated through.
Serve over linguine with crusty bread to sop up the juice.
Accompany with remaining wine and a salad.

CURRY-MARINATED MUSSELS ON THE HALF SHELL

Curry-Marinated Mussels on the Half Shell image

Yield Makes about 40 to 50 hors d'oeuvres

Number Of Ingredients 11

Ingredients

3/4 teaspoon Thai red or yellow curry paste
1/4 teaspoon curry powder
2 tablespoons white-wine vinegar
5 tablespoons olive oil
2 pounds mussels (preferably cultivated)
2 shallots
1 carrot
1 celery rib
1/2 red bell pepper
1/4 cup water
1/4 cup packed fresh cilantro leaves

Steps:

In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

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