SPANISH INSPIRED MUSSELS RECIPE
Experience seafood delight when you make this Spanish Inspired Mussels Recipe. Fresh and rich flavors combine to make this mussels recipe full of great textures that'll impress anyone who comes over for dinner.
Provided by My Food and Family
Categories Home
Time 24m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat olive oil in large heavy saucepan or Dutch oven on medium heat. Add ham, onions and garlic; cook 5 min., until lightly browned and tender.
- Add broth; bring to boil. Stir in mussels; cover. Cook 4 to 5 min. or until all mussels have opened. (Discard any unopened mussels.)
- Remove from heat. Stir in sour cream and parsley; mix well. Serve immediately.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)
Make and share this Steamed Mussels Trieste Style (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
- Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
- Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
- Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
- If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
- As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
- Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
- Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
- Serve with good crusty bread for mopping up the sauce.
Nutrition Facts : Calories 400.7, Fat 23.4, SaturatedFat 3.5, Cholesterol 63.7, Sodium 880.4, Carbohydrate 14.9, Fiber 0.6, Sugar 1.3, Protein 28.1
SPANISH STEAMED MUSSELS
I was first introduced to preparing Spanish cuisine during a World Tour game on this site. Since then, I have greatly enjoyed making tapas and other Spanish recipes. This is an easy appetizer with some Spanish flair!
Provided by JackieOhNo
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 5-8 minutes or until softened. Add chickpeas, tomatoes and wine; bring to boiling. Cook and stir 2-4 minutes.
- Add mussels to pot; stir gently to coat. Cover and simmer 5-8 minutes or until mussels open fully (discard any mussels that do not open.).
- Spoon mussels and cooking liquid into individual bowls, sprinkle with parsley, and serve with lemon wedges (if desired).
Nutrition Facts : Calories 320.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 63.7, Sodium 833.6, Carbohydrate 24.9, Fiber 3.1, Sugar 1, Protein 30.5
SPICY SPANISH MUSSELS
Of all of the mussel recipes I tested this week, this was the hands-down favorite. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
- Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
- Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
- Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
- Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
- To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1405 milligrams, Sugar 7 grams, TransFat 0 grams
STEAMED MUSSELS WITH WINE AND CREAM
Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 27m
Yield 36 mussels, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
- Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
- Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
- Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
- Return juice to pan and bring to boil.
- Allow to reduce then stir in cream and seasonings.
- Spoon this sauce over the mussels and serve with crusty bread.
Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7
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