MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
MUSSEL AND POTATO SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue. Transfer them to another bowl of cold water. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
- Place the mussels in a large pot, and add the wine and 1 cup of water. Cover, and bring to a boil over high heat. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open. Discard any mussels that have not opened at this point. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
- When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them. (It resembles dry seaweed.) Place the mussels in a bowl large enough to hold the finished dish.
- Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes. Drain, and set them aside until they are cool enough to handle.
- Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment. There should be about 4 cups. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
- Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Add them to the mussels along with the scallions and garlic. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Toss gently to mix.
- Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates. Serve at room temperature.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 1305 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED MUSSEL AND POTATO SALAD
Categories Salad Potato Side Mussel Grill/Barbecue Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course or side-dish servings
Number Of Ingredients 10
Steps:
- Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool.
- Prepare grill for cooking.
- Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.
- When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.
- Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open. Transfer mussels to a bowl with a slotted spoon. Discard any that haven't opened, then shuck remainder.
- Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.
- Toss salad with remaining oil and salt and pepper to taste.
PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
- In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
- Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
- Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 83 grams, Fat 13 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1469 milligrams, Sugar 4 grams
MUSSEL AND TOMATO SOUP
Provided by Jacques Pepin
Categories pastas, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
- Boil for 1 minute. Add salt if desired before serving.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 2 grams
WARM MUSSELS AND POTATO SALAD
Steps:
- Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
- Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
- Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
- Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
- When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
- Wash, trim and chop tomato into small cubes; then, stir into bowl.
- When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 834 milligrams, Sugar 7 grams, TransFat 0 grams
POTATO, ASPARAGUS AND MUSSEL SALAD
Provided by Joanna Pruess
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 20m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
- Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
- Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 5 grams, TransFat 0 grams
MUSSEL AND POTATO SALAD
Steps:
- Combine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole. Cover and turn the heat to high. When steam arises from the top, shake the pan once or twice and turn the heat to medium. Continue to cook until all the mussels open, checking after 5 minutes or so and then every couple of minutes. When the mussels are done, use tongs or a slotted spoon to transfer them to a plate; leave the potatoes in the skillet and re-cover.
- Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.
- When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.
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- In a large bowl, cover the mussels with cold water. If they are sandy, rub them against one another. Transfer the mussels to another bowl of cold water. Repeat the process, rinsing out the bowl each time, until there is no sand left.
- Transfer the mussels to a large nonreactive pot and add the wine and 1/2 cup of water. Cover and bring to a boil. Cook the mussels, tossing occasionally, for about 7 minutes. As the mussels open, transfer them to a bowl; discard any that do not open. Slowly pour the mussel cooking liquid into a bowl, leaving any grit behind. Reserve the liquid in the refrigerator for another use. Let the mussels cool, then remove them from their shells, discarding any remaining beards, and transfer to another bowl.
- Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat to low and boil gently until tender, about 20 minutes. Drain the potatoes and let cool slightly. Slice the lukewarm potatoes crosswise 1/4 inch thick. Add the potatoes and scallions to the mussels in the bowl.
- In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper. Add the dressing to the mussels and toss gently. Arrange the salad greens on 4 plates and spoon the salad on top. Serve warm or at room temperature.
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