Best Louisiana Mussel Sauce Piquante With Garlic Bread Recipes

Spicy Steamed Mussels with Garlic Bread image

Provided by Mario Batali

Yield Serves 4

Number Of Ingredients 12

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)
1 whole garlic clove plus 15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds Prince Edward Island mussels (or other black mussels)
2 cups tomato puree
1 cup dry white wine
2 teaspoons red pepper flakes
1 handful fresh chive stems (about 40), halved
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano

Steps:

Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

Mussels with Garlic Butter image

Yield Serves 6

Number Of Ingredients 7

3 pounds fresh mussels, scrubbed debearded
10 tablespoons (1 1/4 sticks) butter
3/4 cup finely chopped shallots
6 large garlic cloves, minced
4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.