Spicy Green Mussels Recipes

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SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield s: 4 servings

Number Of Ingredients 17

2 pounds mussels, washed and beards removed
4 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 (2-inch piece) ginger, minced
2 serrano chile peppers, seeded and diced
1 teaspoon curry powder
2 teaspoons ground coriander
1/2 cup white wine
1/4 cup water
3 tablespoons heavy cream
Freshly ground black pepper
1/2 bunch fresh cilantro, leaves chopped
3 scallions, sliced
1 lime, zested and juiced
1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
2 tablespoons olive oil

Steps:

  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

SPICY MUSSELS WITH WHITE WINE



Spicy Mussels with White Wine image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

  • Heat grill to high.
  • Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
  • Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
  • Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

Steps:

  • Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  • Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  • Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
  • Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  • In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  • Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
  • Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  • This sauce will keep 10 days in a well-sealed container in the refrigerator.
  • Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  • Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  • Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

SPICY THAI MUSSELS WITH GREEN PAPAYA



Spicy Thai Mussels with Green Papaya image

Provided by Ming Tsai

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 to 2 each, red and green jalapenos, sliced into thin rings
2 tablespoons garlic, chopped
1/2 cup shallots, thinly sliced
1 cup green papaya, julienned
2 tablespoons lemongrass, finely chopped
1 pound mussels cleaned and de-bearded
1 cup red and yellow cherry tomatoes (equal parts), sliced in half
1 1/2 cups white wine
1/4 cup fish sauce
1/4 cup fresh lime juice
2 tablespoons butter
1/2 cup cilantro, leaves only
1/2 cup Thai basil, leaves only
5 scallions, thinly sliced, for garnish

Steps:

  • In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
  • Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer

SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS



Sweet and Spicy Mussels With Stir Fried Asian Greens image

Make and share this Sweet and Spicy Mussels With Stir Fried Asian Greens recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 kg large black mussels
1 tablespoon peanut oil
2 garlic cloves, crushed
1 piece fresh ginger, about 50g worth
1/3 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 cup fish stock
1 tablespoon lemon juice
4 green onions, sliced thinly
300 g bok choy, chopped coarsely
400 g gai lan, chopped coarsely
2 cups bean sprouts

Steps:

  • Scrub mussels, remove beards.
  • Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
  • Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
  • Remove mussels from pan, cover to keep warm.
  • Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
  • Return mussels to wok, stir fry until heated through.
  • Accompany with steamed Jasmine rice if desired.

Nutrition Facts : Calories 470.6, Fat 12.4, SaturatedFat 2.3, Cholesterol 105.3, Sodium 1923.6, Carbohydrate 40, Fiber 2.2, Sugar 19.6, Protein 49.4

SHELLFISH BOIL WITH SPICY GREEN DIPPING SAUCE



Shellfish Boil with Spicy Green Dipping Sauce image

Provided by Rick Martinez

Categories     Onion     Potato     Kid-Friendly     Dinner     Clam     Lobster     Mussel     Shrimp     Fennel     Corn     Summer     Boil     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 8 Servings

Number Of Ingredients 23

1 pound thick-cut smoked bacon, cut into 1" pieces
3 large onions, chopped
2 large fennel bulbs, chopped
1 750 ml bottle dry white wine
1 cup kosher salt
16 ounces chili-garlic sauce
1 cup Old Bay seasoning
4 pounds medium red-skinned potatoes
3 (1 1/2-2-pound) live lobsters
2 pounds mussels, scrubbed, debearded
24 littleneck clams, scrubbed
6 ears of corn, husked, cut in half
2 pounds head-on, shell-on jumbo shrimp
4 serrano chiles, finely grated
1 tablespoon finely grated lime zest
1/2 cup fresh lime juice
1/2 cup grapeseed oil
3 tablespoons distilled white vinegar
1 teaspoon sugar
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
Special equipment:
Made of restaurant-grade aluminum, the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. ($108; webstaurantstore.com)

Steps:

  • Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8-10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
  • Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
  • Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.

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