Mussels With Tomato And Basil Recipes

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MUSSELS WITH TOMATOES & CHILLI



Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

Steps:

  • Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  • Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  • Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  • Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

MUSSELS WITH TOMATOES AND GARLIC



Mussels with Tomatoes and Garlic image

The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com

Categories     steamed mussels     mussels in tomato broth     summer mussel recipe     mediterranean mussel recipe     homemade mussels     garlic and tomato mussels

Time 25m

Yield 4

Number Of Ingredients 10

2 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 15-oz. can diced tomatoes
1/2 c. dry white wine
2 tbsp. freshly chopped parsley, plus more for garnish
kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded
Grilled bread, for serving

Steps:

  • In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  • Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
  • Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
  • Garnish with more parsley and serve with grilled bread.

MUSSELS WITH BASIL CREAM



Mussels with Basil Cream image

Categories     Milk/Cream     Appetizer     Steam     Quick & Easy     Basil     Mussel     White Wine     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Steps:

  • Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

MUSSELS WITH TOMATOES, BASIL AND GARLIC



Mussels With Tomatoes, Basil and Garlic image

Make and share this Mussels With Tomatoes, Basil and Garlic recipe from Food.com.

Provided by Porfavorcorona

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs mussels
1 1/2 teaspoons vegetable oil
1/2 cup diced onion, finely
2 teaspoons garlic, crushed
1 (14 ounce) can tomatoes, drained and chopped
1/3 cup dry white wine
1 tablespoon fresh basil, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons fresh oregano, chopped (or 1/4 teaspoon dried)

Steps:

  • Scrub mussels under cold water; pull off hairy beards.
  • Discard any that do not close when tapped. Set aside.
  • In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes.
  • Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
  • Add mussels; cover and cook until mussels fully open, 4 to 5 minutes.
  • Discard any that do not open.
  • Arrange mussels in bowls; pour sauce over top.

Nutrition Facts : Calories 257.4, Fat 7.1, SaturatedFat 1.3, Cholesterol 63.7, Sodium 657.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.7, Protein 28.3

MUSSELS IN TOMATO-BASIL WINE SAUCE



Mussels in Tomato-Basil Wine Sauce image

I love mussels and this is a great recipe. It is from my favorite magazine Coastal Living. One day I might actually live on the coast! It is my dream!

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, minced
1 cup dry white wine
2 large tomatoes, coarsely chopped
3 lbs fresh mussels, scrubbed
1/4 cup chopped fresh basil
2 teaspoons grated lemon rind
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
warm crusty bread

Steps:

  • Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
  • Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

Nutrition Facts : Calories 513.2, Fat 23.8, SaturatedFat 6.5, Cholesterol 110.7, Sodium 1034.7, Carbohydrate 21.1, Fiber 1.7, Sugar 3.8, Protein 42

MUSSELS SAUTEED WITH BASIL



Mussels Sauteed with Basil image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield 4 small servings

Number Of Ingredients 11

3 pounds small mussels
5 cloves garlic
2 ounces fresh mint leaves
2 ounces fresh basil leaves (Asian basil, if possible)
1 4-inch-long, 1/2-inch-wide green chili, or more, to taste
3/4 ounce scallions
1 very small red bell pepper
1 tablespoon Asian fish sauce
1 tablespoon sugar
Whole black peppercorns, to taste
1 tablespoon canola oil

Steps:

  • Scrub, wash and debeard the mussels; drain well.
  • Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
  • Mix the fish sauce, sugar and peppercorns together.
  • Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
  • Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
  • Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSELS WITH TOMATO AND BASIL



Mussels With Tomato and Basil image

Provided by Moira Hodgson

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

50 to 60 mussels
1/4 cup dry white wine
1 tablespoon finely chopped shallot or onion
2 tablespoons olive oil
6 ounces tomatoes, peeled, seeded and chopped
3 cloves garlic, finely chopped
8 leaves basil
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
  • Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
  • Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
  • Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
  • Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram

QUICK MUSSELS WITH WINE AND BASIL TOMATOES



Quick mussels with wine and basil tomatoes image

These French-style mussels cooked in white wine, tomato and basil sauce taste so good, you'd never guess they only take 20 minutes to cook. Serve with thin chips, or crusty bread for soaking up the juices.

Provided by delicious. magazine

Categories     Tapas recipes

Yield Serves 2

Number Of Ingredients 7

1 tbsp olive oil
1 onion, finely chopped
150ml dry white wine
400g can chopped tomatoes
2 tsp black pepper
1 bag of fresh, live mussels (about 900g)
Handful of fresh basil leaves

Steps:

  • Heat olive oil in a deep saucepan over a medium heat. Add onion and cook, stirring, for 3-4 minutes. Pour in white wine and cook to reduce by half. Stir in chopped tomatoes, season with black pepper and simmer rapidly for 5 minutes.
  • Meanwhile, prepare fresh, live mussels according to the instructions in the bag. Add to the tomato sauce along with a handful of torn basil leaves.
  • Cover and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened - discard any that remain shut.
  • Divide between large bowls and scatter with more fresh basil. Serve with crusty bread or thin-cut chips - and plenty of napkins!

Nutrition Facts :

MUSSELS WITH TOMATOES, BASIL & SAFFRON



Mussels with Tomatoes, Basil & Saffron image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
6 cloves garlic, smashed
1 28-ounce can whole tomatoes, drained and roughly chopped
1 orange
1 cup dry white vermouth or dry white wine
Large pinch saffron threads
5 pounds mussels, scrubbed and debearded
2 slightly heaping cups fresh basil, roughly chopped

Steps:

  • 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil.
  • 2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.

Nutrition Facts : Calories 714, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 159 milligrams, Sodium 2046 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 71 grams

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)



Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

Steps:

  • To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
  • Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
  • Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
  • Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
  • Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

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