MUSSELS WITH TOMATOES AND GARLIC
The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com
Categories steamed mussels mussels in tomato broth summer mussel recipe mediterranean mussel recipe homemade mussels garlic and tomato mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
- Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
- Garnish with more parsley and serve with grilled bread.
MUSSELS WITH TOMATO AND GARLIC
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Provided by _Pixie_
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
MUSSELS PASTA IN TOMATO SAUCE
Mussels pasta in tomato sauce is a simple, light and fresh, seafood pasta dinner that you can make at home in 30 minutes. Easiest weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Drain well and set aside.
- In the meantime, heat oil in a shallow saucepan or large skillet over medium-high heat for 2 minutes until the hot oil is sizzling hot and shimmering. Add onion and garlic and sauté until fragrant and soft, 2-3 minutes.
- Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help the mussels cook evenly.
- Reduce the heat to medium, and add in tomato sauce and cooked pasta. Toss well to combine and bring the sauce to a simmer, about 3-5 minutes. Stir in cherry tomatoes and season with salt and pepper.
- Sprinkle parmesan and parsley on top and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 419 calories, Sugar 5.6 g, Sodium 649.9 mg, Fat 11 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 54.4 g, Fiber 3.7 g, Protein 22.8 g, Cholesterol 32.7 mg
MUSSELS IN SHERRY
Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.
Provided by English_Rose
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
- Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
- Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
- Serve hot or at room temperature.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
STEAMED MUSSELS WITH WHITE WINE AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.
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SPAGHETTI WITH MUSSELS AND CHERRY TOMATOES - OUR EDIBLE ITALY
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5/5 (3)Category Pasta & RisottosServings 4Estimated Reading Time 4 mins
- Bring a large pot of water to a rolling boil. Salt the water and drop in the pasta. Stir to separate the strands and cook until just under al dente, tender but firm to the bite, stirring occasionally with a wooden spoon. Drain the pasta in a colander, reserving 1/2 cup (120 milliliters) of the pasta cooking water.
- Meanwhile, in a large sauté pan over medium heat, combine 4 tablespoons (60 milliliters) of olive oil, 1 clove garlic, pepper flakes, and the parsley sprig and simmer until the garlic turns lightly golden and begins to softens. Raise the heat slightly and add the mussels to the pan. Cover the pan and sauté until the shells open, about 2 to 4 minutes, shaking the pan occasionally. Remove the pan from the heat.
- Using a fine-mesh sieve, strain the mussels over a bowl to get rid of any sand and grit, reserving the juices. Discard the unopened shells, garlic, and the parsley sprig. In a medium bowl, set aside a few mussels in their shells to garnish the plates when serving. Remove the meat from the remaining shells and place in the bowl. Discard the shells.
- In the same pan over moderate heat, combine the remaining olive oil and garlic and saute' until the garlic turns lightly golden and begins to soften. Add the tomatoes to the pan and stir occasionally for about 2 minutes or until the tomatoes begin to soften.
STEAMED MUSSELS IN SHERRY-TOMATO BROTH - THE FOODIE AND ...
From thefoodieandthefix.com
4.8/5 (5)Total Time 25 minsServings 6Calories 184 per serving
- In a large saute pan (be sure to choose one that has a lid!), melt the butter over medium heat. Saute the shallots until softened, then add in the garlic and cook for another minute or so. Add the sherry and heat until it comes to a bubble. Stir in the remaining ingredients (EXCEPT for the finishing ingredients) and bring to a bubble again. Add your cleaned mussels, turn down the heat to med-low, cover and steam for 6 minutes.
- While your mussels are steaming, mix together the cornstarch and milk. Once your mussels are finished, whisk the milk mixture into the broth and heat through until thickened. I like to put the lid back on and then carefully give everything a little shake so all of that saucy goodness is distributed evenly and serve!
STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH - BON APPéTIT
From bonappetit.com
4.3/5 (29)Estimated Reading Time 50 secsServings 4Total Time 30 mins
- Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
- Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD & …
From foodandwine.com
4/5 Category Mussel
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
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From pinabresciani.com
4.4/5 (5)Total Time 25 minsCategory Main CourseCalories 490 per serving
- In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes.
- Once mussels are opened, they will release their juices into the pot - this will add to the broth. Remove mussels from the pot, discard any unopened mussels, (leave the broth in the pot), and spoon into individual plates.
STEAMED MUSSELS IN A WINE, GARLIC AND TOMATO BROTH
From momsneedtoknow.com
Estimated Reading Time 4 minsTotal Time 20 mins
- Slice and toast your bread by brushing it with olive oil or butter and broiling it for 2-3 minutes or until golden brown. Set aside.
- You'll want to use either a pan that is 4 to 5 inches deep or a 4 to 5 quart pot for this, so you have room to toss the mussels around as they cook.
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From myrecipes.com
Servings 4
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
- Wine Recommendation: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé.
STEAMED MUSSELS WITH FENNEL, GARLIC AND CHORIZO - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Heat oil in a large, heavy casserole pot over medium heat and fry chorizo slices until golden. Remove, put to one side, then reduce heat to low.
- Add onion, garlic and salt. Cook for 5-8 minutes. Add fennel and good-quality paprika (the La Chinata brand is perfect) and continue to cook for another five minutes.
- Add sherry, cook for 2 minutes, until slightly reduced. Add tomato paste, stir well and cook for 1 minute, then add tinned tomatoes and cook for another 2 minutes.
STEAMED MUSSELS IN TOMATO BROTH RECIPE - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Healthy Mussel RecipesCalories 275 per serving
- Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
- Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
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