Tiger Recipe Mussels With Spicy Tomato Tigres Food

STUFFED MUSSELS (TIGRES)

Steps:

• Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
• Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
• When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
• Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
• Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
• To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

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.

TIGER RECIPE MUSSELS WITH SPICY TOMATO / TIGRES

Steps:

• We clean the mussels, put them in a pan, and cook covered our steamed until they open.
• In a skillet or saucepan make the sauce by mixing tomato sauce, the lemon juice, pepper, a glass of water to wash the mussels have been released and let simmer for 10 minutes.
• The mussels are served with a shell and drizzled with hot tomato sauce.

MUSSELS IN SPICY TOMATO SAUCE

Steps:

• To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour. Drain completely, scrub the shells well, and, if necessary, remove the wiry "beard" protruding from the shell by tugging firmly with your fingers.
• Heat 1/4 cup of the olive oil in a large skillet. Add the garlic and cook, shaking the pan, until golden, about 3 minutes. Slide the tomatoes into the skillet and stir in the oregano and red pepper. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary.
• Discard any mussels with unopened shells. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS WITH SPICY TOMATO OIL AND GRILLED BREAD

Steps:

• Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium-high and add tomatoes to oil. Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8-10 minutes; pluck out peels. Stir in chili oil and fennel seeds; season with salt. Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5-8 minutes (discard any mussels that don't open). Using a slotted spoon, transfer mussels to shallow bowls.
• Add butter to tomato oil and stir until melted and incorporated. Taste and adjust seasoning. Ladle oil over mussels and top with chives and fried garlic. Serve with grilled bread.

STUFFED MUSSELS IN SPICY TOMATO SAUCE

Steps:

• Beard and clean mussels.
• Open mussels over bowl to collect liquid. Set aside.
• Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
• Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
• Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
• Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
• Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
• Serve and garnish with a sprinkling of parsley.