Mussels With Spiced Tomato Coulis Garlic Toast Recipes

STEAMED MUSSELS WITH TOMATOES AND GARLIC TOASTS

Steps:

• Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.
• Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).
• Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.

SPICY STEAMED MUSSELS WITH GARLIC BREAD

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.