Spicy Southwest Penn Cove Mussels Recipes

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

SPICY MUSSELS WITH MUSCLE AND LINGUINI

Steps:

• Bring a large pot of water to boil for pasta. Once the pasta water is at full rolling boil, season it liberally with salt and cook pasta 1 minute less than package directions.
• Meanwhile, heat a large pot or skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add garlic and swirl a minute. Add dollops of 'nduja and melt it down (or add the sausage and brown and crumble). Add vermouth or wine and stir a minute. Add tomatoes, oregano and mussels and cover. Cook 10 to 12 minutes, stirring occasionally, to open shells and combine flavors. Uncover.
• Drain pasta and toss with sauce and mussels, 1 minute. Add parsley, lemon and salt to taste.

SPICY MUSSELS WITH WHITE WINE

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.

SPICY MUSSELS WITH CHORIZO AND WINE

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

SAUTEED MUSSELS

Steps:

• In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.

SHUCKERS' PORTUGUESE MUSSELS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
• Meanwhile, clean and de-beard the mussels, and then set aside.
• Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
• Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
• Serve the bowl of mussels with the warm garlic bread.

MARINATED PENN COVE MUSSELS IN A RICE WINE AND SESAME VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving.

PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD

Steps:

• In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.

SPICY STEAMED MUSSELS WITH GARLIC BREAD

Steps:

• Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.