Mussels With Potatoes And Red Pepper Recipes

MUSSELS WITH POTATOES AND OLIVES

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.)

MUSSELS WITH ROASTED POTATOES

Steps:

• Preheat oven to 450°F.
• Halve potatoes lengthwise and trim a 1/4-inch-thick slice from side opposite cut side of each potato half to form 8 flat slabs (1/2 to 3/4 inch thick). Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a large shallow baking pan (1 inch deep) and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 25 to 30 minutes total.
• Shortly before potatoes are done, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add wine and water and bring to a simmer. Add mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. Discard any mussels that remain unopened after 6 minutes.
• Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
• Divide potatoes among 4 shallow bowls and top with mussels and broth.

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.

STEAMED MUSSELS WITH PEPPERS

Steps:

• Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

MUSSELS WITH POTATO AND GARLIC

Steps:

• Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
• Add the herb sprigs and garlic and simmer for 1 minute.
• Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
• Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
• Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
• While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
• To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.

RED CURRY MUSSELS AND ROASTED SWEET POTATOES

Steps:

• Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
• While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
• Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
• Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
• Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS

Steps:

• Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
• Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
• Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
• To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.