Mussels With Tomatoes And Garlic Recipes

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO

Steps:

• In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

MUSSELS WITH TOMATOES, BASIL AND GARLIC

Steps:

• Scrub mussels under cold water; pull off hairy beards.
• Discard any that do not close when tapped. Set aside.
• In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes.
• Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
• Add mussels; cover and cook until mussels fully open, 4 to 5 minutes.
• Discard any that do not open.
• Arrange mussels in bowls; pour sauce over top.

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 WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC

Steps:

• Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
• Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.