Best Mussels In A Sweet Marsala And Pepper Sauce Recipes

MUSSELS IN A SWEET MARSALA AND PEPPER SAUCE

Mussels in a Sweet Marsala and Pepper Sauce image

Make and share this Mussels in a Sweet Marsala and Pepper Sauce recipe from Food.com.

Provided by Wild Thyme Flour

Categories Mussels

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 leeks (cleaned and very finely sliced)
3 garlic cloves (finely chopped)
60 ml olive oil
2 tablespoons butter
125 ml marsala
125 ml white wine
180 ml single cream
1 kg mussels, in shell
4 tablespoons parsley (chopped)
salt and pepper
crusty bread

Steps:

Melt butter in a pan, add olive oil. Saute the leeks and garlic for about 15 minutes on a very low heat until sweet and tender. Do not brown.
Add the marsala and wine and increase the heat, boil for a few minutes until the smell of alcohol disappears.
Add the cream and bring back to the boil.now add the mussels and boil until opened, remove the ones that don't open.
Remove from heat, add the parsley and seasoning. Serve with crusty bread.

Nutrition Facts : Calories 870.3, Fat 43.8, SaturatedFat 15.6, Cholesterol 151.7, Sodium 1058.9, Carbohydrate 30.8, Fiber 1.3, Sugar 4.5, Protein 42.7

MUSSELS IN SWEET AND SOUR CHILI SAUCE

Mussels in Sweet and Sour Chili Sauce image

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce.

Provided by English_Rose

Categories Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs fresh mussels
5 tablespoons white wine
olive oil, for frying
4 red chili peppers, finely sliced
2 garlic cloves, finely chopped
12 scallions, chopped
1 tablespoon ginger, finely sliced
2/3 cup white wine vinegar
2 tablespoons superfine sugar
1 ounce Thai basil, roughly torn
1 ounce cilantro, chopped
1 lime, quartered, to serve

Steps:

Discard any mussels that do not close when tapped. Put them in a pan with the wine, cover and bring to the boil. Steam for 5-6 minutes, until the shells have opened. Drain and discard any shells that haven't opened.
Heat a little olive oil in a pan and add the chilies, garlic, scallions and ginger. Fry for 1-2 minutes. Add the vinegar and 2 tablespoons of the sugar to make a sticky sauce. Taste and add more sugar if required.
Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.

Nutrition Facts : Calories 331, Fat 6.8, SaturatedFat 1.3, Cholesterol 79.4, Sodium 827.5, Carbohydrate 28.3, Fiber 3, Sugar 10.3, Protein 36.1