Spicy Mussels In White Wine Sauce Recipes

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15-MINUTE MUSSELS IN SPICY TOMATO SAUCE



15-Minute Mussels in Spicy Tomato Sauce image

San Marzano plum tomatoes-known for their pure tomato flavor-are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells-they won't be fresh.

Provided by Marianne Williams

Time 15m

Yield Serves 4 (serving size: 2 cups)

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons finely chopped shallot
1 ounce prosciutto, diced
2 teaspoons finely chopped garlic
1/2 teaspoon crushed red pepper
1 cup chopped boxed or canned San Marzano tomatoes (such as Pomi)
1/2 cup dry white wine
1 teaspoon granulated sugar
3/8 teaspoon kosher salt
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley, divided
Lemon wedges (optional)
8 (1/2-oz.) whole-wheat baguette slices, toasted

Steps:

  • Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.
  • Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.

Nutrition Facts : Calories 376, Carbohydrate 26 g, Fat 10 g, Fiber 2 g, Protein 38 g, SaturatedFat 3 g, Sodium 548 mg, Sugar 4 g, UnsaturatedFat 5 g

SPICY MUSSELS WITH CHORIZO AND WINE



Spicy Mussels with Chorizo and Wine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 to 5 servings

Number Of Ingredients 11

1 medium onion, chopped
3 tablespoons butter
3 cloves garlic, minced
8 ounces fresh chorizo, removed from casing
1 tablespoon harissa
1 teaspoon red pepper flakes
3/4 cup white wine
1 1/2 cups chicken stock
2 to 3 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
French bread, for dipping

Steps:

  • In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
  • Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

SPICY MUSSELS WITH WHITE WINE AND GARLIC SAUCE



Spicy Mussels With White Wine and Garlic Sauce image

This awesome recipe is for my non-veg readers. It's a healthy recipe which I'm sure you'll love.

Provided by gourmandelle

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg mussels, unshelled
6 garlic cloves, sliced
1 red onion, diced
2 tablespoons olive oil, extra-virgin
3 tablespoons fresh lemon juice
4 small dry chili peppers, diced
1/2 glass white wine
4 tablespoons low-fat plain yogurt (optional, It is just as delicious dairy free, Your choice!)
salt and pepper, to taste
parsley or dill, chopped

Steps:

  • Heat the oil in a large saucepan. Add diced onion. Sauté for 5 minutes.
  • Add the mussels, chili, wine, garlic, salt and pepper.
  • Sauté until cooked; about 20 minutes, not really sure.
  • Add lemon juice, chopped herbs and yogurt (optional). Stir well.
  • Best served with roasted veggies or baked potatoes with julienne onion on top.

Nutrition Facts : Calories 213.1, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.3, Sodium 485.9, Carbohydrate 10.4, Fiber 0.4, Sugar 1.8, Protein 20.8

SPICY MUSSELS IN WHITE WINE SAUCE



spicy mussels in white wine sauce image

this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!

Provided by chia2160

Categories     Mussels

Time 18m

Yield 2-6 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
  • Add wine, lemon slices and 1/4 cup parsley; bring to boil.
  • Add mussels.
  • Cover pot and cook until mussel shells open, stirring once to rearrange mussels, 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 tomatoes and remaining parsley over.

Nutrition Facts : Calories 945.3, Fat 49.2, SaturatedFat 7.4, Cholesterol 158.8, Sodium 2224.2, Carbohydrate 32.8, Fiber 2.5, Sugar 3.8, Protein 69.4

SPICY MUSSELS IN WHITE WINE



Spicy Mussels in White Wine image

Provided by Alan Herman

Categories     Shellfish     Mussel     Hot Pepper     White Wine     Healthy     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 11

1/3 cup olive oil
1/2 onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 1/4-inch-thick lemon slices
1/2 cup chopped fresh parsley
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, 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 tomatoes and remaining parsley over.

MUSSELS IN SPICY TOMATO SAUCE



Mussels in Spicy Tomato Sauce image

These mussels in spicy tomato sauce are SO good (and so simple to make, hello, one pot meals!) A simple sweat of aromatics, Calabrian chili pepper paste & crushed tomatoes, simmered to perfection and steamed with mussels.

Provided by Lindsey Baruch

Time 25m

Number Of Ingredients 13

2 tablespoons olive oil
1 large shallot (minced)
3 garlic cloves (minced)
Pinch of red pepper flakes
1 tablespoon Calabrian chili pepper paste
1 cup canned crushed tomatoes
1/2 cup white wine
2 tablespoons unsalted butter
1 pound mussels
Dash of red wine vinegar (optional)
Handful of chopped parsley to garnish
Crusty bread to serve
Salt and pepper to taste

Steps:

  • Wash your mussels under cool water, pat dry, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.
  • Next, add in your Calabrian chili pepper paste and sweat out. Then add in your crushed tomatoes and simmer for another few minutes.
  • Next, add in your wine and reduce for 2-3 minutes, then melt your butter in.
  • Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open, about 5-6 minutes.
  • Remove the lid and turn off the heat. Toss in chopped parsley. Serve with freshly cracked pepper and crusty bread to dip into your sauce!

MUSSELS IN WHITE WINE SAUCE



Mussels in White Wine Sauce image

Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!

Provided by capcomp

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 4

Number Of Ingredients 14

4 cups mussels
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 cups beef broth, divided
2 tablespoons anise-flavored liqueur
½ jalapeno pepper, seeded and minced
½ red chile pepper, seeded and minced
1 cup white wine
10 leaves fresh basil, chopped
¼ cup light cream
2 teaspoons cornstarch
1 lemon, juiced

Steps:

  • Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
  • Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
  • Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
  • Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g

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 A SPICY TOMATO SAUCE - MUSSELS MARINARA RECIPE



Mussels in a Spicy Tomato Sauce - Mussels Marinara Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 30m

Number Of Ingredients 11

-2 cloves of garlic
-1/2 onion
-1 small dried cayenne pepper
-1 1/2 cups tomato puree
-1/4 cup white wine
-1 bay leaf
-12 mussels
sugar
sea salt
black pepper
fresh parsley

Steps:

  • To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
  • Grab about 1 pound of fresh mussels, clean them thoroughly, start by taking out the beard and then rinsing them in fresh cold water and scrubing them well until completely cleaned
  • Turn the heat on the tomato sauce back to a MEDIUM heat and add the mussels to the pan, cover with a lid and cook for about 5 minutes
  • Remove the lid and transfer everything to a plate (discard any mussels that did not open), garnish the dish with fresh parsley
  • Enjoy!

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