Mussels Ala Don Recipes

SPAGHETTI ALLA VODKA WITH MUSSELS

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes.
• Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered.
• Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with 1/4 cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt.
• Divide the spaghetti and mussels among shallow bowls. Sprinkle with the parsley and more red pepper flakes.

MUSSELS ALA DON

Steps:

• Combine all in mini food processor and chop until fine (not paste).
• Heat 1/2 cup olive oil in stock pot.
• Add in garlic/basil mixture and heat (do not let garlic burn).
• Add in juice from 2 lemons (or 1/3 cup of lemon juice), 1 tbs of Mrs. Dash spicy seasoning, 2 tbs butter, 1 tsp salt, good amount of black pepper, 1 tbs of oregano, and 1 tbs of red pepper flakes*, heat on high heat until bubbling.
• Stir in 1 cup of white wine and bring to boil, allow to reduce slightly.
• Stir in 1 can of crushed tomatoes and let cook for 10 minutes.
• Stir in 1 large can (29 oz) of chopped clams (drained-leaving some clam juice), heat to bubbling.
• When boiling, add in 4 lbs of cleaned mussels, cover and allow mussels to steam open.
• Just before serving, stir 1/4 cup parsley, thoroughly stir and heat through.
• Serve over linguini.
• For variation, toast 1-2 cups of bread crumbs, and sprinkle over pot right before serving (do not serve with pasta, since sauce will be absorbed by breadcrumbs).
• *Heat (spice) can be adjusted with less red pepper flakes, need at least 1/2-1 tsp, to max of 1 tbs.

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Steps:

• To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
• Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
• Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

MUSSELS à LA PLANCHA

Steps:

• To make the mussels:
• Prepare grill.
• Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals.
• When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels.
• While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote.
• Drizzle sauce over mussels.
• To make the salsa:
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.
• In a blender purée garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2 cups.

MUSSELS ALLA DIAVOLA

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
• Serve linguine with mussels and sauce.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.