Spicy Mussels With Cauliflower Basil And Lime Recipes

SPICY MUSSELS WITH MEXICAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
• Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

SPICY THAI STEAMED MUSSELS

Steps:

• Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.
• Serve mussels with lime wedges.

SPICY MUSSELS WITH INDIAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
• Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
• Add the coconut milk to the mussel broth. Check seasonings.
• Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.

SPICY STEAMED MUSSELS

Steps:

• Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.

SPICY MUSSELS WITH CAULIFLOWER, BASIL AND LIME

Steps:

• Cut the cauliflower into small 1/2-inch florets; dice the stems. (You should have about 2 cups; save any extra for another purpose.)
• In a large pot over medium heat, warm the oil. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
• Add the mussels to the pot. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes. Discard any unopened mussels.
• Stir in basil and lime juice. Season with kosher salt. Serve immediately, with crusty bread for soaking up juices.