Tiger Recipe Mussels With Spicy Tomato Tigres

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TIGER RECIPE MUSSELS WITH SPICY TOMATO / TIGRES



Tiger Recipe Mussels With Spicy Tomato / Tigres image

Make and share this Tiger Recipe Mussels With Spicy Tomato / Tigres recipe from Food.com.

Provided by Holmes Basque

Categories     European

Time 7m

Yield 1 4, 4 serving(s)

Number Of Ingredients 5

1 kg fresh mussels
250 g tomato sauce
2 dried cayenne peppers
1 lemon
1 teaspoon white pepper

Steps:

  • We clean the mussels, put them in a pan, and cook covered our steamed until they open.
  • In a skillet or saucepan make the sauce by mixing tomato sauce, the lemon juice, pepper, a glass of water to wash the mussels have been released and let simmer for 10 minutes.
  • The mussels are served with a shell and drizzled with hot tomato sauce.

Nutrition Facts : Calories 236.8, Fat 5.8, SaturatedFat 1.1, Cholesterol 70, Sodium 1043.1, Carbohydrate 14.5, Fiber 1.6, Sugar 3.1, Protein 30.8

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!

SPICY MUSSELS WITH MEXICAN SEASONINGS



Spicy Mussels With Mexican Seasonings image

Provided by Florence Fabricant

Categories     dinner, one pot, appetizer, main course

Time 50m

Yield 4 main-course servings; 6 to 8 appetizer servings

Number Of Ingredients 10

4 pounds fresh mussels
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 1/2 cups finely chopped fresh ripe tomato
2 jalapeno peppers, seeded and minced
2 cups dry white wine
Juice of 1 lime
2 tablespoons minced fresh coriander

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.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams

STUFFED MUSSELS (TIGRES)



Stuffed Mussels (Tigres) image

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Provided by Jordi Valles

Categories     Mussels

Time 20m

Yield 18 pieces, 6-9 serving(s)

Number Of Ingredients 11

1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoons water
2 tablespoons olive oil
1 tablespoon minced onion
2 tablespoons flour
3 tablespoons white wine
1/2 cup fish stock
1 egg, beaten
1 tablespoon water
4 tablespoons fine dry breadcrumbs
olive oil (for frying)

Steps:

  • Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
  • Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
  • When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
  • Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
  • Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
  • To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

MUSSELS IN SPICY TOMATO SAUCE



Mussels in Spicy Tomato Sauce image

This dish can wear many hats. As is, it makes a light appetizer. Served with a zoccolo (fried bread "clog"-see the recipe that follows), it becomes a more substantial main course. Or you can prepare the mussels as described and toss them with freshly cooked linguine. This recipe will make enough sauce for a pound of linguine-six generous servings.

Yield makes 6 servings

Number Of Ingredients 10

1/4 cup cornmeal
2 pounds large mussels, preferably cultivated
1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like
8 cloves garlic, sliced
One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed
1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
1/2 teaspoon crushed hot red pepper
1 cup dry white wine
10 large fresh basil leaves, shredded
Salt to taste

Steps:

  • To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour. Drain completely, scrub the shells well, and, if necessary, remove the wiry "beard" protruding from the shell by tugging firmly with your fingers.
  • Heat 1/4 cup of the olive oil in a large skillet. Add the garlic and cook, shaking the pan, until golden, about 3 minutes. Slide the tomatoes into the skillet and stir in the oregano and red pepper. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary.
  • Discard any mussels with unopened shells. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.

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