MEXICAN-STYLE STEAMED MUSSELS
I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.
Provided by Muffin Goddess
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot (stock pot) over medium heat.
- Add the onions, garlic, tomato, and jalapenos.
- Cook just until softened.
- Add the wine, water, salt and pepper, and bring to a boil over high heat.
- Add the mussels and cilantro and cover the pot.
- Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
- The mussels are cooked when they are fully opened.
- Be sure to discard any mussels that do not open.
- Dish the mussels and broth out into bowls.
- Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.
Nutrition Facts : Calories 495.8, Fat 13.8, SaturatedFat 2.4, Cholesterol 127.3, Sodium 1602.6, Carbohydrate 24.1, Fiber 1.3, Sugar 2.9, Protein 55.1
MEJILLONES CON SALSA PICANTE (MUSSELS IN SPICY SAUCE)
Make and share this Mejillones Con Salsa Picante (Mussels in Spicy Sauce) recipe from Food.com.
Provided by Tea Girl
Categories Mussels
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
- Add a little salt and a little sugar (to the same extent), to remove the acidity.
- When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
- Cook over medium heat for 20-25 minutes.
- Blend with an electric mixer and set aside.
- Clean the mussels.
- Place in a pan, pour a glass of white wine, cover and cook until they open.
- Once opened, remove the mussels to a platter and keep warm.
- Strain the stock through a cheese cloth.
- Reserve the broth.
- Remove empty mussels and reserve the other mussels.
- Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
- Add a tablespoon of flour and cooking.
- Pour a glass of mussel broth and tomato sauce.
- Mix and incorporates the mussels.
- Cook over low heat for 3-4 minutes.
- Serve in bowls and garnish with a sprig of parsley.
Nutrition Facts : Calories 285.6, Fat 6, SaturatedFat 1.1, Cholesterol 70, Sodium 726.6, Carbohydrate 21, Fiber 2.8, Sugar 6.3, Protein 31.9
SAUTEED MUSSELS (MEJILLONES SALTEADOS)
Make and share this Sauteed Mussels (Mejillones Salteados) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the mussels in a skillet with the water and the lemon slice.
- Bring to a boil and remove the mussels as they open; do not overcook.
- Discard the shells and drain the mussel meat on paper towels.
- Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
- Add the onion and garlic; saute slowly, covered, for about 5 minutes.
- Remove from the heat; stir in the parsley, paprika, and chile pepper.
- Return the skillet to the heat and add the mussels (with their accumulated juices).
- Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
- The mussels are also good at room temperature.
Nutrition Facts : Calories 250.7, Fat 21.9, SaturatedFat 3.1, Cholesterol 20.2, Sodium 208.2, Carbohydrate 4.9, Fiber 0.4, Sugar 0.8, Protein 8.8
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)
Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 30 tapas
Number Of Ingredients 10
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 cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
- In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.
Nutrition Facts : Calories 30.3, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.5, Sodium 46.2, Carbohydrate 0.7, Sugar 0.1, Protein 1.9
MUSSELS LATINO STYLE/MEJILLONES AL LATINO
One day while fishing on the gettys in New Jesrsey, "Sandy Hook", I dropped my fishing spoon. When I went to pull it out of the rocks there to my surprise where strings of beautiful large black mussels. They looked like huge grapes. My husband ripped out about four large strings and we took them home I cleaned them and made a sauce threw them in covered and steamed them. They opened up and let out their broth turning my sauce into a rich soup. I served with crusty Cuban toast and the rest is history. That was about 35 years ago. They have been a family favorite ever since. I now buy them at the fish market or at the seafood dept. at my local supermarket. Either way enjoy my Mejillones al Latino. Buen Appetito
Provided by Juliann Esquivel @Juliann
Categories Other Main Dishes
Number Of Ingredients 20
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
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