Steamed Mussels With Peppers Food

PRESSURE-COOKER STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir jalapeno until crisp-tender, 2-3 minutes. Add garlic; cook 1 minute longer. Press cancel. Stir in mussels, clam juice, wine, red pepper, green onions, oregano and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 2 minutes. Quick-release pressure., Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. If desired, serve with baguette slices.

STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

STEAMED MUSSELS WITH COCONUT-GREEN CHILE BROTH AND BLACK PEPPER FRENCH FRIES WITH SMOKED RED PEPPER AIOLI

Steps:

• For the mussels: Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
• For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
• For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.

STEAMED MUSSELS WITH PASILLA PEPPER CREAM, SHALLOTS AND TARRAGON

Steps:

• Preheat oven to 400 degrees. Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes. Place the infused cream mixture into a blender and puree until smooth. Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream. In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add the mussels. Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls.

STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI

Steps:

• To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
• To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
• While the mussels are steaming, grill or toast the slices of bread.
• Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)

Steps:

• Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• Serve with good crusty bread for mopping up the sauce.