Mussels With Vietnamese Dressing Recipes

STEAMED MUSSELS

Steps:

• Heat oil in a large, heavy pot over medium heat, melt butter.
• Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
• Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
• Stir in tomatoes, add mussels stir to coat in sauce a bit.
• Cover, lower heat to medium high and cook, shaking pot once or twice.
• The mussels are cooked when they are open - around 6 to 8 minutes.
• Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
• Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!

MUSSELS VINAIGRETTE

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

MUSSELS WITH VIETNAMESE DRESSING

Steps:

• Heat oil in a large saucepan over medium heat, add onion, carrot and garlic and cook for 2 minutes or until soft.
• Add mussels and wine, cover and cook for 5 minutes or until mussels have all opened.
• Drain mussels, discarding any unopened ones. Split mussels open.
• For the dressing, place all ingredients in a small bowl and stir to combine.
• Place mussels in shells on a serving plate, top with a little of the dressing and serve with remaining dressing.

MUSSELS IN RED WINE

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until softened and translucent, 3 to 5 minutes. Add garlic and sauté until fragrant; 1 minute more. Reduce heat to medium. Stir tomatoes, parsley, and rosemary into onions; cook until tomatoes soften, 3 to 5 minutes. Press tomatoes to release juice. Pour red wine into skillet, scraping up any browned bits of food using a wooden spoon. Bring liquid to a simmer. Add mussels and cook, stirring occasionally, until shells open, about 10 minutes. Season with salt and pepper.