Mussels In Spicy Garlic Bath Recipes

PORTUGUESE STYLE MUSSELS IN SPICY CHOURICO TOMATO SAUCE

Portuguese Style Mussels in Spicy Chourico Tomato Sauce image

These steamed, saucy mussels with chourico sausage in a rich garlic-tomato-wine broth are divine. Even better when you have a big chunk of warm crusty bread to mop up the sauce! The sweetness of mussels, with the smoky, spicy, saltiness of chourico makes them work beautifully together in this flavor packed Portuguese inspired entrée or appetizer. This is another one of my mom's recipe that has been handed down to me after years of many recipe variations until she reached this recipe.

Provided by fedbysab

Time 30m

Number Of Ingredients 14

Ingredients

3 lb mussels
½ lemon (sliced)
1 lb Portuguese Spicy Chourico (diced into small cubes)
2.5 cups diced canned tomatoes
1 medium onion (diced)
6 garlic cloves (minced)
2 cups white wine
¼ cup heavy cream
1 tbsp chili flakes
1 tbsp paprika
1 tsp smoked paprika
1/3 cup fresh parsley (chopped)
salt (to taste)
oil (for cooking)

Steps:

Scrub the mussels with a stiff brush and pull out the hairy beards. Rinse and drain
In a large pot add enough water to fill approximately 3 inches. Add the sliced lemon and mussels. Bring to boil. Steam until the shells have opened. Approximately 2-3 minutes. Discard any unopened mussels.
While the mussels are steaming, add oil to a large frying pan. Sautee diced chourico until starting to brown. Add in the onions, garlic, chili flakes, smoked paprika, paprika, and pinch of salt. Continue to saute until the onions are cooked.
Deglaze the pan by adding in wine. Use the spatula to scrape any browned bits off the bottom of the pan.
Add diced tomatoes, heavy cream and parsley. Stir to combine. Season to taste with salt.
Strain the mussels and discard the lemon slices. Add the mussels to the tomato sauce and toss to combine.
Sprinkle with more fresh parsley and serve with warm crusty bread.
Enjoy!

Nutrition Facts : Calories 680 kcal, Carbohydrate 23 g, Protein 42 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 140 mg, Sodium 2117 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

SPICY STEAMED MUSSELS WITH GARLIC BREAD

Spicy Steamed Mussels with Garlic Bread image

Provided by Mario Batali

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)
1 whole garlic clove plus 15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds Prince Edward Island mussels (or other black mussels)
2 cups tomato puree
1 cup dry white wine
2 teaspoons red pepper flakes
1 handful fresh chive stems (about 40), halved
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano

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.

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