Mussels With Xo Sauce Recipes

MUSSELS WITH XO SAUCE

Steps:

• XO Sauce: In a saucepan over medium heat, add both oils and heat to 200 F. Turn heat off and stir in gochugaru and cayenne pepper. Continue stirring for about 1 minute to fully infuse the oil, then let it steep another 1-2 minutes. To the infused oil, add fried shallots, fried garlic, and adobo; stir to combine. Cool and reserve at room temperature. Makes about 2 cups. (XO Sauce can be stored in an airtight container at room temperature for several days.)
• Toast: Heat skillet over medium heat and add butter. When melted, foamy, and slightly brown, add bread slices in an even layer and toast, about 1 minute on each side. While bread is toasting, thinly slice the garlic cloves and set aside.When bread is toasted on both sides, remove from heat and set aside.
• Mussels: In cold, dry pot (or Dutch oven), add garlic and bay leaves. Slice white and light green part of the scallions into 2-inch batons and add to the pot. Thinly slice about half of the green scallion stalks on a bias and set aside for garnish. To the pot, add sesame oil; turn heat to high. Stir, then sweat vegetables until soft and lightly brown, 3-4 minutes. Meanwhile, check mussels and remove any beards still attached with a firm tug. Mussels should be tightly closed. Tap any open ones; if they don't close, discard. Add mussels to the pot and stir well to coat with the oil; then add the wine. Cover and let steam for about 1 minute. Check to see that the mussels are opening; stir again, and cover to steam for an additional 30 seconds to 1 minute.
• Assembly: Cut bread slices in half and arrange against the sides of a serving bowl. Turn off heat; stir a ½ cup XO Sauce into mussels. Cover and shake the pot to emulsify sauce with cooking liquid. Add mussels, including the sauce, to serving bowl around the bread slices. Garnish with lime zest, sliced scallion greens, shichimi togarashi, and lime half before serving.
• Simmer garlic in the olive oil over low heat until tender and lightly brown, 10 minutes. Strain, discarding garlic.
• Finely chop 6 garlic cloves. Pour garlic oil into a shallow pan. Set pan over high heat until bubbly, about 2 minutes. Add chopped garlic, immediately turn heat to low, and cook 3-4 minutes, stirring the entire time to prevent garlic from burning. Strain fried garlic, reserving garlic oil, and proceed with recipe.)

STEAMED MUSSELS WITH XO SAUCE

Steps:

• Heat oil in a wok over medium heat, add carrot, spring onion, lime leaves and ginger and stir-fry for 1 minute. Increase heat to high, add mussels, stirring well to combine. Add half the Shaoxing and 80ml water, cover and steam for 1-2 minutes, then add remaining Shaoxing, XO sauce and chilli, cover and shake pan occasionally until mussels open (2-3 minutes). Serve hot, scattered with coriander sprigs.

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.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.