STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
STEAMED MUSSELS
Steps:
- Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
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.
MUSSELS WITH TOMATO BROTH
Categories Shellfish Tomato Quick & Easy Mussel White Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.
MUSSELS IN LIGHT BROTH
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn't wait to get home, buy fresh mussels, and cook them in rasam.
Provided by Asha Gomez
Categories Dinner Mussel Shellfish Tomato Cumin Garlic Cilantro
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
- To make the Tempered Oil:
- In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.
STEAMED MUSSELS I
Steps:
- Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g
MUSSELS WITH TOMATO & WHITE WINE SAUCE
I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.
Provided by Sooz Cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan, melt the butter.
- Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
- Add the garlic and tomatoes, and cook, stirring, for 1 minute.
- Add the wine, parsley, and bring to a boil.
- Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and discard any shells that do not open.
- Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
- Use your nice crusty french bread for dipping.
More about "steamed mussels with tomato harissa broth and black sticky rice food"
HOW TO COOK MUSSELS WITH GARLIC WHITE WINE SAUCE
From recipetineats.com
MUSSELS WITH TOMATOES AND GARLIC - DELISH
From delish.com
STEAMED MUSSELS IN TOMATO SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MUSSELS WITH HARISSA AND BASIL RECIPE - RUBA KHOURY
From foodandwine.com
STEAMED MUSSELS IN WHITE WINE BROTH | THE …
From themediterraneandish.com
MUSSELS IN SPICY TOMATO BROTH RECIPE | BON APPéTIT
From bonappetit.com
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - DELISH
From delish.com
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD
From foodandwine.com
MUSSELS IN HARISSA BROTH | CANADIAN LIVING
From canadianliving.com
STEAMED MUSSELS WITH TOMATO HARISSA BROTH AND BLACK STICKY RICE …
From eatyourbooks.com
BLACK RICE RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
STEAMED MUSSELS WITH WHITE WINE, GARLIC AND TOMATO BROTH
From pinabresciani.com
STEAMED MUSSELS IN TOMATO BROTH - EATINGWELL
From eatingwell.com
35 MUSSELS RECIPES THAT ARE QUICK, EASY, AND ELEGANT - EPICURIOUS
From epicurious.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