COLD MUSSELS WITH TOMATO CORIANDER SAUCE
Steps:
- In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
- In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
- Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)
MUSSELS WITH SAKE, CORIANDER & OLIVE OIL
Entertain family and friends and serve these mussels in gorgeous sake, coriander and olive oil juices. They make an impressive starter or light lunch
Provided by Merlin Labron-Johnson
Categories Lunch, Starter
Time 20m
Yield Serves 4 as a starter
Number Of Ingredients 7
Steps:
- Scrub the mussels under cold running water and remove the beards and any barnacles. Tap each mussel on the side of the sink as you clean. If they remain open, discard them, along with any with broken shells.
- Heat 50ml olive oil in a pan large enough to hold all the mussels. Add the garlic and cook until golden - but don't let the garlic get too dark, as it will burn easily. Tip in the mussels, coriander stalks, lemon slices, white wine (if using) and saké. Put a lid on the pan and cook the mussels over a high heat for 3-5 mins until opened. Discard any that don't open.
- Add the coriander leaves and divide the mussels between four bowls. Pour the juices over the top (be generous) and drizzle with the remainder of the olive oil. Serve immediately.
Nutrition Facts : Calories 672 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
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