Tag Archives: mussels

Mussels in Spicy Tomato Sauce

22 Jul

I’ve had a hankering for seafood lately and decided this would be a good weekend to make an old classic (mango over soba noodles) and try out a new variation on a sauce for tasty, briny mussels. Normally, I opt for either Italian or Thai flavours with mussels but I came across a can of chipotles and decided I’d go Latin instead.

Fixin’s!

That’s the great thing about mussels: you can pretty much use anything that inspires you to make a delicious dinner!

Serves 2.

Ingredients

3 tb canola oil
3 garlic cloves, minced
1 medium onion, diced
2 c crushed tomatoes
2 chipotle peppers, diced
1 ts salt
1 ts black pepper
1 ts cumin
1 ts chili flakes
1/2 ts chili powder
1/2 ts oregano
2 lbs mussels, cleaned
1 handful cilantro, roughly chopped

Directions

1. In a large (and wide, if you have it) pot, heat the oil to medium and add the onion and garlic. Sauté 5 minutes.
2. Add in the tomatoes, chiptoles, salt, pepper, cumin, chili flakes, chili powder and oregano. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
3. Add in 3/4 of the cilantro. Taste and adjust as necessary. Simmer another 15 minutes.

Simmering away

4. Turn up the heat to medium and add in the mussels. Cover and let the mussels steam for 7-9 minutes. Shake the pot a couple of times, ensuring the lid stays on so no steam escapes.
5. Plate the mussels and sauce, discarding any mussels that did not open. Top with remaining cilantro and serve with crusty bread.

Mussels in Spicy Tomato Sauce

Mussels in Tomato-Garlic Sauce

21 Mar

I count myself really lucky to have a great relationship with the seafood store in my ‘hood (Avenue Road Seafood). It doesn’t take much: just show up and ask a question or two and you’ll feel like you have a great friend in there who will never lead you astray. I popped in on Saturday and ordered two pounds of mussels. I got an enthusiastic, “No problem!” and a few minutes later had a bag of beautiful, already-cleaned mussels on ice. (I wasn’t going to cook them til the next day. It’s best to keep them on ice if you’re not cooking them right away. NOT in water.)

As always, if you find a mussel that’s open before you cook it, discard it. If you find a closed one after it’s been cooked, discard it.

I used a decent amount of chili flakes in my recipe, but feel free to cut back if that’s not your thing.

Serves 2.

Ingredients

3 tb canola oil
3 garlic cloves, minced
1 medium onion, diced
2 tb parsley, chopped
2 c canned tomatoes w/ thick puree* (I actually used leftover tomato sauce that was in the fridge, but this will work!)
1 ts dried thyme
2 ts chili flakes or to taste
1/2 ts salt
1/2 ts black pepper
2 lbs mussels, cleaned

Directions

1. Heat the oil to medium heat in a large pot with a tightly-fitting lid. Add the onion and garlic and sauté for 5 minutes, until the onions are soft.
2. Add in the tomatoes/sauce, parsley, thyme, chili flakes,  salt and pepper. Stir together, reduce the heat and cover, simmering for 25 minutes. Stir occasionally.
3. Turn up the heat a bit and add the  mussels. Cover the pot and let them cook for 7-9 minutes, shaking up the pot occasionally.
4. Serve with crusty bread to sop up the tasty liquid in the bowl – don’t let any of that go to waste!

Thai Red Curry Mussels

5 Jul

My new obsession in the kitchen: mussels. These are fast becoming addictive to both cook and eat! I love how simple and tasty they are, and how many different ways you can make them. I said I wanted to make a new kind every month and, two months in, I’m making good on my word. Next month, I want to try to replicate the beer-lime juice-tomato broth that I had at Dos Amigos on my first visit. But first up…

Serves 2.

Ingredients

2 lbs mussels, cleaned (discarding any mussels that are open)
1/2 red pepper, sliced thinly
1/2 yellow/green pepper, sliced thinly
1/2 red onion, sliced thinly
1/3 c white wine
1 13oz can coconut milk
1 1/2 tb garlic, minced
1 1/2 tb  red curry paste
1 tb fish sauce
juice of 2 limes
1 tb sugar
1 small handful cilantro, chopped

Directions

1. In a large pot (the wider, the better), heat to a boil the white wine, coconut milk, garlic, curry paste, fish sauce and lime juice, stirring to incorporate all the ingredients.
2. Add the  peppers, onions and mussels into the broth.
3.  Put a lid on the pot and let everything steam for 5 – 7 minutes, shaking the pot occasionally.
4. Serve with crusty, warm bread.
IMPORTANT: Discard any mussels that do not open after they have been steamed.

Mussel-y Goodness!

Mussels with Chorizo in White Wine Sauce

30 May

I have been keeping a list of all the new things I want to try to cook this year and I finally got around to trying out mussels! I was assured that they were not only cheap, but incredibly easy to make and I was not led astray. This recipe cooks enough for two hungry people, but can easily be modified to accommodate more.

Ingredients

1/4 extra virgin olive oil
1 chorizo, casing removed
2 shallots, minced
1 tb garlic, minced
1/2 c white wine
2 lb mussels, cleaned and steamed
1/4 c parsley, chopped
1/2 c cilantro, chopped
2 tb lemon juice
salt & pepper

Directions

1. Heat the oil in a large pot or sauce pan and medium-high heat. Crumble and sauté the chorizo with the shallots for four minutes. Add the garlic, stirring, and cook for another minute. (Your kitchen is going to smell deee-vine.)
2. Add the wine and simmer until the liquid has reduced by half, about five minutes.
3. Add the mussels, herbs and 1/2 c of reserved mussel broth to the sauce.  Cook over low heat until all mussels are heated through.
4. Toss with lemon juice, a little bit of salt (you don’t need much: the mussels’ liquid is briny already) and pepper.
5. Serve with crusty, warm bread. Garlic bread is especially good!

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Steamed Mussels w/ White Wine

30 May

A super-simple way to cook up mussels!

Ingredients

1/2 white onion, chopped
1 tb extra virgin olive oil
2 lb mussels, cleaned and bearded
1 c white wine

Directions

1. Rinse the mussels, removing the little beard if it’s still attached. Ensure that all mussels are CLOSED. If they are open, do not use them.


2. Cook the onion in the olive oil in a large pot for three to five minutes, until softened.
3. Add wine and mussels.  Bring the liquid to a boil, cover and cook, shaking the pot occasionally, until the mussels open. This should only take four to five minutes.

Almost there...

4. Discard any unopened shells.
5. Eat as is, or add into recipe for Mussels with Chorizo in White Wine Sauce. If so, reserve 1 cup of liquid.

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