Mussels In Romesco Sauce Recipes

MUSSELS IN SPICY RED SAUCE

Steps:

• Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
• Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
• Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
• Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
• In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
• Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
• Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
• This sauce will keep 10 days in a well-sealed container in the refrigerator.
• Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
• Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
• Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

GRILLED MUSSELS WITH ROMESCO SAUCE

Steps:

• 1 For the Romesco Sauce: Pull out the stalk of the dried pepper, cover with warm water and leave to soak overnight. 2 The next day drain it, slit it open and remove the seeds. Chop up roughly. Preheat the oven to 200c/400f/Gas 6. Put the tomatoes and 3 garlic cloves into a small roasting tin and roast for 10 minutes. 3 Sprinkle over the hazelnuts and roast for another 15 minutes until they are golden. Remove the tin from the oven and leave to cool. 4 Rub the bread slice with the remaining garlic clove. Heat a little olive oil in a frying pan, add the bread and fry until richly golden on both sides. 5 Cool, break into pieces and put into a liquidiser with the contents of the roasting tin, soaked red pepper, chilli flakes, sherry vinegar, 1/2 tsp salt and some freshly ground black pepper. 6 Blend until smooth, then with the motor still running, very gradually add the rest of the olive oil to make a thick, mayonnaise-like sauce. Scrape into a bowl and set aside. 7 Put the mussels into a large pan with the wine. Cover and cook over a high heat, shaking the pan now and then, for 3-4 minutes until they have opened. 8 Tip into a colander set over a bowl and leave until cool enough to handle. Return all but the last 2 tbsp mussel liquor to a saute pan and boil vigorously until reduced to about 1 tbsp. Leave to cool and stir into the romesco sauce. 9 Break the empty half shell off each mussel, loosen the meats from the other shell and lay on a baking tray. 10 Dot each mussel meat with about 1 tsp romesco sauce and sprinkle with a little chopped oregano. Slide under a hot grill and cook for about a minute until bubbling and hot. Serve straight away. NOTES : Makes about 60 Recipe by: Fresh Food

MUSSELS IN ROMESCO SAUCE