Steamed Mussels In A Red Chile Broth Food

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

Steps:

• Serving suggestions: toasted bread and lime wedges
• In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
• Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
• Serve with toasted bread and lime wedges.

MUSSELS IN SPICY RED SAUCE

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.

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

STEAMERS IN RED CHILE PESTO BROTH

Steps:

• Heat grill to high.
• Place a large kettle on the grill, add wine and bring to a boil. Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon.
• Bring liquid back to a boil and reduce by half. Whisk in the red chile pesto and honey. Season with salt and pepper and stir in the cilantro. Pour the mixture over the steamers and serve immediately.
• Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes.
• Remove the chiles from the liquid, reserving the liquid, and coarsely chop. Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper.

THAI RED CURRY MUSSELS

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

STEAMED MUSSELS IN THAI BROTH

Steps:

• In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.