Spicy Mussels With Tomato And Basil Recipes

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15-MINUTE MUSSELS IN SPICY TOMATO SAUCE



15-Minute Mussels in Spicy Tomato Sauce image

San Marzano plum tomatoes-known for their pure tomato flavor-are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells-they won't be fresh.

Provided by Marianne Williams

Time 15m

Yield Serves 4 (serving size: 2 cups)

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons finely chopped shallot
1 ounce prosciutto, diced
2 teaspoons finely chopped garlic
1/2 teaspoon crushed red pepper
1 cup chopped boxed or canned San Marzano tomatoes (such as Pomi)
1/2 cup dry white wine
1 teaspoon granulated sugar
3/8 teaspoon kosher salt
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley, divided
Lemon wedges (optional)
8 (1/2-oz.) whole-wheat baguette slices, toasted

Steps:

  • Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.
  • Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.

Nutrition Facts : Calories 376, Carbohydrate 26 g, Fat 10 g, Fiber 2 g, Protein 38 g, SaturatedFat 3 g, Sodium 548 mg, Sugar 4 g, UnsaturatedFat 5 g

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

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 WITH TOMATO AND BASIL



Mussels With Tomato and Basil image

Provided by Moira Hodgson

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

50 to 60 mussels
1/4 cup dry white wine
1 tablespoon finely chopped shallot or onion
2 tablespoons olive oil
6 ounces tomatoes, peeled, seeded and chopped
3 cloves garlic, finely chopped
8 leaves basil
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
  • Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
  • Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
  • Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
  • Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram

SPICY MUSSELS WITH WHITE WINE



Spicy Mussels with White Wine image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

  • Heat grill to high.
  • Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
  • Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
  • Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

PASTA WITH MUSSELS IN TOMATO SAUCE



Pasta With Mussels in Tomato Sauce image

Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.

Provided by Martha Rose Shulman

Categories     dinner, lunch, pastas, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 can chopped or whole tomatoes (14.5 ounces)
3 fat garlic cloves; 1 crushed, 2 minced
1 shallot, chopped
1/2 cup dry white wine
2 pounds mussels, rinsed, scrubbed and beards removed
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme or marjoram, or both
Pinch sugar
Salt to taste
3/4 pound linguine or other pasta
1/4 cup chopped flat leaf parsley

Steps:

  • Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
  • Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
  • Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
  • Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
  • Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
  • Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
  • Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams

SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME



Spicy Mussels With Cauliflower, Basil and Lime image

Provided by Melissa Clark

Categories     dinner, lunch, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

1/2 small head cauliflower
2 tablespoons extra-virgin olive oil
2 small shallots, peeled and thinly sliced
2 small red Thai chiles or other hot red chiles, seeded and finely chopped
2 large garlic cloves, thinly sliced
Kosher salt, as needed
2 pounds mussels, scrubbed
1/2 cup torn basil leaves
Juice of 1 lime, more as needed
Crusty bread, for serving

Steps:

  • Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
  • In a large pot over medium heat, warm the oil. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
  • Add the mussels to the pot. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes. Discard any unopened mussels.
  • Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1483 milligrams, Sugar 6 grams

MUSSELS WITH TOMATOES, BASIL AND GARLIC



Mussels With Tomatoes, Basil and Garlic image

Make and share this Mussels With Tomatoes, Basil and Garlic recipe from Food.com.

Provided by Porfavorcorona

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs mussels
1 1/2 teaspoons vegetable oil
1/2 cup diced onion, finely
2 teaspoons garlic, crushed
1 (14 ounce) can tomatoes, drained and chopped
1/3 cup dry white wine
1 tablespoon fresh basil, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons fresh oregano, chopped (or 1/4 teaspoon dried)

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.

Nutrition Facts : Calories 257.4, Fat 7.1, SaturatedFat 1.3, Cholesterol 63.7, Sodium 657.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.7, Protein 28.3

MUSSELS WITH TOMATO & WHITE WINE SAUCE



Mussels With Tomato & White Wine Sauce image

I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.

Provided by Sooz Cooks

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 large tomatoes, chopped
1 cup white wine
2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
2 lbs fresh mussels, well scrubbed and debearded
crusty French bread

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.

MUSSELS WITH TOMATOES & CHILLI



Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

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.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

MUSSELS IN TOMATO-BASIL WINE SAUCE



Mussels in Tomato-Basil Wine Sauce image

I love mussels and this is a great recipe. It is from my favorite magazine Coastal Living. One day I might actually live on the coast! It is my dream!

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
3 lbs fresh mussels, scrubbed
1/4 cup chopped fresh basil
2 teaspoons grated lemon rind
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
warm crusty bread

Steps:

  • Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
  • Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Nutrition Facts : Calories 513.2, Fat 23.8, SaturatedFat 6.5, Cholesterol 110.7, Sodium 1034.7, Carbohydrate 21.1, Fiber 1.7, Sugar 3.8, Protein 42

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