Steamed Mussels With Lemon Onion And Wine Mijillones Al Lim O Recipes

MUSSELS LATINO STYLE/MEJILLONES AL LATINO

Steps:

• In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
• Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
• Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
• While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
• Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
• Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy

STEAMED MUSSELS

Steps:

• Put the oil in a saucepan large enough to hold all the mussels and turn the heat to medium. A minute later, add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 5 minutes. Add the tomato, if using, and raise the heat a bit; cook for 5 minutes more, until the tomato begins to break up.
• Add the mussels, turn the heat to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
• Scoop the mussels into a serving bowl. Strain the accumulated liquid through a fine strainer-preferably one lined with cheesecloth-and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
• Steamed Mussels, French Style
• Substitute butter for the oil and use 2 or 3 chopped shallots in place of the onion. The garlic is optional; omit the tomato and lemon. Proceed as directed, adding 1/2 cup white wine to the pot just before adding the mussels. If you like, you can finish the sauce with 1/2 cup heavy cream.
• Steamed Mussels, East Asian Style
• Substitute peanut or canola oil for the olive oil and 1/4 cup chopped scallion for the onion; add 1 tablespoon peeled and minced fresh ginger along with the garlic and proceed as directed, omitting the tomato and lemon. Add 1 tablespoon soy sauce to the liquid after cooking and serve with lime wedges.
• Steamed Mussels, Thai Style
• Omit the oil, onion, tomato, lemon, and parsley. Combine the mussels in a pot with the garlic; 2 lemongrass stalks, bruised with the back of a knife and roughly chopped; 1/2 cup roughly chopped fresh Thai basil leaves; 1 small fresh or dried chile; the juice of 1 lime; and 1 tablespoon nam pla. Steam as in step 2, then strain as in step 3. Garnish the mussels with more Thai basil and a squeeze of fresh lime.
• Steamed Mussels with Pasta
• Steps 1 and 2 remain the same (it's nice to add a dried chile to the mix). When the mussels are done, shell them, reserving all the liquid that comes out of them, as well as their (strained) cooking liquid. Let them rest in the liquid. Cook a pound of linguine or spaghetti in boiling salted water. While the pasta is cooking, reheat the mussels gently in their cooking liquid. Drain the pasta and dress it with the mussels and as much of the liquid as needed to make a sauce. Garnish with parsley and serve.