MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
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.
JAPANESE DYNAMITE MUSSELS
Steps:
- Rinse the mussels under cold water. Remove meat from its shell and roughly chop.
- Mix the meat in a bowl with Kewpie, sriracha, soy sauce, lemon juice, 1 tablespoon of masago and scallions (reserve a bit of massago and scallions for garnish)
- Spoon the mixture back into the shells.
- Line a baking tray with foil and place the mussels on the tray.
- Broil at 450 degrees (a toaster oven works great for this) for about 10 minutes, until the tops are golden.
- Garnish with masago and scallions.
MUSSELS WITH DYNAMITE SAUCE
Make and share this Mussels With Dynamite Sauce recipe from Food.com.
Provided by ChamoritaMomma
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat your broiler or toaster oven to 350 degrees.
- Detach mussels from the shell and replace back. Arrange them in the same way on the baking pan. Set aside as you prepare the sauce.
- To prepare the sauce, first drop a pinch of the Hon Dashi pellets in a medium bowl and dissolve completely with the half and half.
- Then add the Kewpie mayo. Combine the mixture with a spoon until smooth. Add the Sriracha or chili sauce and fully incorporate it into the sauce.
- Do a taste test here. If you would like the sauce to be hotter, add a little more Sriracha or chili sauce. If you want it to be milder, add a few squirts of Kewpie mayo. If you think you've added too much mayo, you can thin the mixture slightly with a few drops of half and half.
- The consistency of the sauce should be like pancake batter or a softened milk shake.
- Once you've reached this stage, add the roe and stir slowly to distribute it evenly into the sauce. Spoon the sauce over each mussel. Put just enough to cover the meat completely.
- Place the mussels under the broiler or toaster oven to cook.
- Check frequently and rotate the pan occasionally to even out the browning. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes.
- Serve immediately, squeeze some lemon juice on each as you are eating them. ENJOY!
Nutrition Facts : Calories 4.9, Fat 0.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 1.5, Carbohydrate 0.2, Protein 0.1
DYNAMITE SAUCE FOR SUSHI
This is my adaptation of a recipe I found at http://www.stickyrice.com . You can use this sauce in spicy tuna rolls, or on a volcano or lava roll. jb4 and I looked EVERYWHERE for this recipe and the Sriracha hot sauce is the secret ingredient. You can be authentic and use "real" Japanese mayonnaise (QP, Kewpie), but good old Hellman's works fine too. If you don't want the roe...leave it out, I think it is mainly for color and texture. If you omit the roe this is especially good for making tuna salad.
Provided by gingerkitten D
Categories Japanese
Time 5m
Yield 1/2 cup, about
Number Of Ingredients 3
Steps:
- Mix the three ingredients together.
- You may add more hot sauce or Masago to your tastes.
Nutrition Facts : Calories 922.7, Fat 78.7, SaturatedFat 11.5, Cholesterol 61.1, Sodium 3161.5, Carbohydrate 57.1, Fiber 0.2, Sugar 15.8, Protein 2.4
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