Garlic Steamed Mussels With Pimentôn Aïoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSSELS WITH AIOLI



Mussels with Aioli image

This easy appetizer can be prepared a day in advance: cook the mussels, whisk up the aioli, and keep them chilled until ready to serve. Simply dollop as you plate.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 cup prepared aïoli or garlic mayonnaise
2 teaspoons grated lemon zest
2 cups dry white wine
24 mussels, scrubbed clean
Chopped fresh chives, for topping

Steps:

  • Stir the aïoli and lemon zest in a small bowl.
  • Bring the wine to a simmer in a large pot over medium-high heat. Add the mussels, cover and reduce the heat to medium low. Cook until the mussels open, about 4 minutes (discard any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover and refrigerate until chilled.
  • Serve the mussels in the shells. Top with the aïoli and chopped chives.

STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI



Steamed Mussels with Spicy Red Pepper Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 red pepper
*2 egg yolks
2 cloves garlic, smashed
1/4 cup red wine vinegar
1 to 2 tablespoons Vietnamese chili paste (recommended: Sambal Oelek)
Salt
1 1/2 cups canola oil
Extra-virgin olive oil
2 small onions, finely diced
4 cloves garlic, smashed
1 teaspoon fresh thyme leaves
1 bay leaf
3 pounds mussels, debearded and rinsed
1 bottle dry white wine
4 slices baguette, cut on the bias

Steps:

  • To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
  • To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
  • While the mussels are steaming, grill or toast the slices of bread.
  • Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GRILLED FISH WITH PIMENTóN AIOLI



Grilled Fish With Pimentón Aioli image

Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more bitter than anything else). Whether you know it or not, you've probably eaten it: it's the dominant spice in chorizo. It's also among the best examples of how appealing the addition of smoke can be. Here it goes on both the fish you're going to grill and in the aioli you're going to use to accompany it. The combination is outstanding.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 teaspoons minced garlic
Salt and freshly ground black pepper
3 teaspoons pimentón
2 tablespoons extra-virgin olive oil
2 swordfish or other fish steaks, about 1 1/2 pounds
1/2 cup mayonnaise
Lemon juice to taste

Steps:

  • Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.
  • Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli.

STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI



Steamed Mussels with Pernod, Celery Root and Saffron Aïoli image

Categories     Garlic     Appetizer     Steam     Low Fat     Mussel     Saffron     Pernod     Celery     Leek     Carrot     White Wine     Winter     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

For aioli
1 tablespoon hot water
Pinch of saffron threads, crumbled
2/3 cup low-fat mayonnaise
2 garlic cloves, minced
For mussels
2 tablespoons olive oil
1 large celery root, peeled, finely chopped (about 2 1/2 cups)
1 large leek (white and pale green parts only), thinly sliced
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
6 tablespoons finely chopped fresh parsley
4 garlic cloves, minced
4 1/2 pounds mussels, scrubbed, debearded
1 1/2 cups dry white wine
1/3 cup Pernod or other anise-flavored liqueur

Steps:

  • Make aioli:
  • Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make mussels:
  • Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
  • Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped 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.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

GARLIC STEAMED MUSSELS WITH PIMENTôN AïOLI



Garlic Steamed Mussels with Pimentôn Aïoli image

Categories     Bread     Sauce     Garlic     Side     Steam     Mussel

Yield serves: 4

Number Of Ingredients 17

for the aïoli
2 egg yolks
2 cloves garlic, smashed
3 tablespoons sherry vinegar
1 1/2 tablespoons pimentón (smoked paprika)
Kosher salt
1 1/2 cups peanut or other neutral-flavored oil
for the mussels
Extra virgin olive oil
6 to 8 cloves garlic, smashed
1/2 teaspoon crushed red pepper
3 pounds mussels, debearded and rinsed
4 or 5 sprigs of fresh oregano, leaves coarsely chopped
3 bay leaves
1 bottle dry white wine
1 baguette, cut into 1-inch slices on the bias
3 scallions, white and green parts, thinly sliced on the bias

Steps:

  • FOR THE AÏOLI
  • Put the egg yolks, garlic, vinegar, pimentón, and a sprinkle of salt in a food processor and purée until the mixture is homogeneous. Then, with the machine running, VERY slowly drizzle in some of the oil until the mixture is thick and smooth. When it starts to look like mayonnaise, the rest of the oil can be added in a thin, slow stream; season with salt. You want relatively thin aïoli here. If it's too thick, add a few drops of water to thin it; or on the flip side, if it's too thin, add more oil. TASTE for seasoning, adjust if needed, and refrigerate until ready to use.
  • FOR THE MUSSELS
  • Coat the bottom of a large pot (big enough to hold all the mussels) with olive oil. Add the garlic and red pepper and bring to medium-high heat; cook until the garlic is golden and very aromatic, 4 to 5 minutes.
  • Add the mussels, oregano, and bay leaves and stir to coat with the oil; add the wine and cover the pot. Steam the mussels for 5 to 6 minutes; if not all the shells are open, continue to cook them all a little longer. While the mussels are steaming, grill the bread.
  • Serve the mussels in bowls with lots of juice from the pot (as much as you like!). Generously drizzle each bowl with the aïoli, garnish with the scallions, and serve the toasted bread alongside.
  • note
  • When you buy mussels, or any shellfish for that matter, make sure you buy them in mesh bags-remember, these guys are alive and they need to breathe! They also need to stay cold, so don't be afraid to ask your fishmonger for a bag of ice to toss in your shopping bag. Scrub the mussels well and refrigerate them until you're ready to cook (but do not put them in a bowl of water!). If any shells are cracked or broken, toss them. The rule is: When in doubt, throw 'em out.
  • note
  • When it comes to cooking shellfish, the ones that don't open are the freshest-continue to cook them until they give it up!

More about "garlic steamed mussels with pimentôn aïoli recipes"

STEAMED MUSSELS WITH AIOLI (MEJILLONES) RECIPE - ANDREW ZIMMERN
Web Apr 25, 2017 1 large egg yolk 1 garlic clove, crushed 1/2 Thai bird chile, minced 1/2 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup canola oil 1 tablespoon …
From foodandwine.com
  • In a small skillet, toast the pine nuts over moderately low heat, stirring occasionally, until lightly golden, 7 to 9 minutes.
  • Meanwhile, roast the pepper over a gas flame, turning with tongs, until charred on the outside, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop the pepper.
  • In a food processor, combine the toasted pine nuts with the bell pepper, egg yolk, garlic, chile and vinegar and pulse to combine. With the machine on, drizzle in both oils until emulsified. Add the parsley, cilantro and lemon juice and pulse to combine. Season the aioli with salt.
  • In a large pot, combine the wine, shallots and celery and bring to a boil. Add the mussels, cover and cook, stirring occasionally, until the mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a rimmed baking sheet and let cool. Remove 1 shell from each mussel. Arrange the mussels in a single layer on a large platter. Spoon some aioli over the mussels and garnish with chives. Serve.


STEAMED MUSSELS IN WHITE WINE BROTH | THE MEDITERRANEAN DISH

From themediterraneandish.com
5/5 (23)
Uploaded Nov 4, 2022
Category Appetizers, Entree
Published Nov 2, 2022


SIMPLE STEAMED MUSSELS WITH GARLIC - HEALTHY SEASONAL RECIPES
Web Jan 18, 2023 by Katie Webster January 18, 2023 (updated 10/12/23) Jump To Recipe Making steamed mussels at home is an easy cooking skill to learn. Our basic recipe …
From healthyseasonalrecipes.com
Reviews 11
Calories 335 per serving
Category Main Course


MUSSEL STEW WITH GARLIC RECIPE - BBC FOOD
Web Method. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and ...
From bbc.co.uk


STEAMED MUSSELS WITH GARLIC AND PARSLEY - LITTLE BROKEN
Web Nov 30, 2021 To Steam Fresh Mussels. Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook for 2-3 minutes or until the garlic is fragrant and the shallots begin to soften. …
From littlebroken.com


SAUVIGNON BLANC-STEAMED MUSSELS WITH GARLIC TOAST - FOOD & WINE
Web Apr 23, 2023 Ingredients 4 thick slices of white peasant bread 1/4 cup extra-virgin olive oil, plus more for brushing 2 garlic cloves, peeled (1 left whole, 1 thinly sliced) 1 medium …
From foodandwine.com


STEAMED MUSSELS WITH WHEAT BEER AND BASIL - NERDS WITH KNIVES
Web Mar 11, 2016 In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the shallots and garlic, and cook, stirring, until soft and translucent, about 3 minutes. …
From nerdswithknives.com


BEER STEAMED MUSSELS WITH GARLIC-LEMON AIOLI
Web Jul 7, 2023 Homemade aïoli is beyond delicious but if you want dinner on the table in 10 minutes, you can whisk grated garlic and lemon juice into some good store-bought mayonnaise and it would be really good. Tips …
From honestcooking.com


STEAMED MUSSELS WITH AIOLI - ANDREW ZIMMERN
Web Ingredients 1 tablespoon pine nuts 1/4 red bell pepper 1 large egg yolk 1 garlic clove, crushed 1/2 Thai bird chile, minced 1/2 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup canola oil 1 tablespoon …
From andrewzimmern.com


BELGIAN STEAMED MUSSELS & GARLIC AIOLI - NEW ENGLAND …
Web Add mussels and season with salt and pepper. Toss for 1-to-2 minutes. Add the pint of beer and cover. Steam until all of the mussels are opened. Toss mussels in steaming liquid and cook for an additional 1-to-2 …
From newenglandcooks.com


STEAMED MUSSELS WITH FRIES & AIOLI RECIPE - TASTING …
Web Jul 9, 2015 30 minutes Servings 4 to 6 servings Total time: 1 hour, 30 minutes Ingredients For the Aioli 1 cup canola oil ½ cup olive oil 2 egg yolks 2 tablespoons water 2 teaspoons Dijon mustard 1 teaspoon...
From tastingtable.com


GARLIC STEAMED MUSSELS | LIPTON KITCHENS
Web Bring wine and water to a boil in Dutch oven or 6-quart saucepot over high heat. Add mussels; return to a boil. 2. Reduce heat to low and simmer covered 3 minutes or until …
From liptonkitchens.com


MUSSELS WITH PALE ALE AND SPICY AïOLI RECIPE | SAVEUR
Web Jan 12, 2022 Canadian Clams, Mussels & Scallops Fish & Seafood Ingredients ¼ cups mayonnaise 5 tbsp. fresh lemon juice, divided 2 tsp. kosher salt, divided 1 tsp. cayenne pepper 1 tsp. Spanish paprika...
From saveur.com


HOW TO COOK MUSSELS: EASY STEAMED MUSSELS RECIPE WITH GARLIC …
Web Dec 27, 2023 Whether you’re on the coast of California or Maine, or tucked into a bistro in France, there’s no sight more welcoming on a frigid night than a cast-iron pan heaping …
From masterclass.com


GARLIC STEAMED MUSSELS WITH PIMENTóN AïOLI RECIPE - EAT YOUR BOOKS
Web Save this Garlic steamed mussels with pimentón aïoli recipe and more from Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets to your own online collection at …
From eatyourbooks.com


CLASSIC FRENCH STEAMED MUSSELS WITH OVEN FRITES …
Web Add shallot, thyme sprigs and 2 minced garlic cloves. Cook until shallot is softened and fragrant, 3 to 5 min. Pour in cream and wine. Bring to a simmer over medium-high, then add mussels.
From chatelaine.com


PIMENTóN AIOLI RECIPE ON FOOD52
Web Jun 4, 2014 Transfer the garlic paste into a food processor. Add the egg yolks, pimentón, and vinegar and pulse to mix. With the machine running, begin to add the olive oil in a slow, steady stream. After you've added …
From food52.com


Related Search