Ny Times Mussel Salad Provencal Recipes

FENNEL-STEAMED MUSSELS PROVENCAL

Steps:

• Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
• Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

MUSSELS PROVENçAL

Steps:

• Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own.
• Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well.
• Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.

STEAMED MUSSELS PROVENCAL

Steps:

• Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
• Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
• Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
• Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

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.

MUSSELS PROVENCALE

Steps:

• Wash mussels in several changes of cold water; using a sharp knife, remove beards.
• Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
• This will remove any sand inside the mussels.
• In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
• Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
• Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
• Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
• Discard any that don't.

MUSSELS PROVENCAL

Steps:

• Chop whole onion fine.
• Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
• Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
• Wash and de-beard the mussels.
• Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels. Mix well and cover pot. Cook about 4 minutes, until mussels open. Any mussels that do not open should be discarded. Stir in remaining teaspoon of oil. Serve with good crusty bread for dunking.

MIDYA BOREG (MUSSEL PIE)

Steps:

• Heat oil in heavy saucepan. Add onions and saute until wilted.
• Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
• Stir in pine nuts. Set aside.
• Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
• Preheat oven to 350 degrees.
• Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
• Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
• Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
• Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

NY TIMES MUSSEL SALAD PROVENCAL

Steps:

• 1. Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl. 2. Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind. 3. Season to taste with salt and pepper and serve.

MUSSEL AND PASTA SALAD

Steps:

• Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
• Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 1/2 cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
• Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool.
• Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool.
• Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
• Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.

LINGUINE WITH MUSSELS PROVENCALE

Steps:

• Scrub and debeard the mussels.
• Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
• Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
• Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
• Remove the mussels from their shells, reserving eight of them in their shells for garnish.
• Bring a large pot of water to a boil for the pasta.
• Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
• When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.