MUSSELS WITH POTATOES AND RED PEPPER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
- Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.
- Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g
Nutrition Facts : Calories 309 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 54 milligrams, Sodium 677 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 25 grams
MUSSELS WITH POTATO AND GARLIC
Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
- Add the herb sprigs and garlic and simmer for 1 minute.
- Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
- Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
- Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
- While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
- To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.
Nutrition Facts : Calories 451.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 111.4, Sodium 1152.6, Carbohydrate 37.2, Fiber 2.8, Sugar 2, Protein 50
MUSSELS WITH POTATOES AND OLIVES
These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky.
Provided by threeovens
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
- Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
- Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
- Add one cup water and tomatoes, simmer, covered, 10 minutes.
- Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.
Nutrition Facts : Calories 399.1, Fat 15.7, SaturatedFat 2.4, Cholesterol 63.7, Sodium 1230.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.9, Protein 30.2
MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
MUSSELS WITH POTATOES AND SPINACH
Categories Potato Appetizer Steam Quick & Easy Mussel Spinach Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and cut in half (quarter larger potatoes).
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.
- While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.
- Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)
- Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.
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