STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
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.
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
BEER-STEAMED MUSSELS WITH CHORIZO
Steps:
- Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
MUSSELS WITH CHORIZO AND TOMATOES ON TOAST
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Provided by Molly Baz
Categories Onion Fennel Garlic Tomato White Wine Mussel Bean Cilantro Lemon Bread Dinner Seafood Shellfish Summer Fall Dairy Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2-3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.
- Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3-5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
- Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.
- Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.
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