Best Spicy Mussels With Indian Seasonings Recipes

SPICY MUSSELS IN WHITE WINE SAUCE

spicy mussels in white wine sauce image

this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!

Provided by chia2160

Categories Mussels

Time 18m

Yield 2-6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels.
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl.
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
Pour broth over mussels.
Sprinkle tomatoes and remaining parsley over.

Nutrition Facts : Calories 945.3, Fat 49.2, SaturatedFat 7.4, Cholesterol 158.8, Sodium 2224.2, Carbohydrate 32.8, Fiber 2.5, Sugar 3.8, Protein 69.4

SPICY MUSSELS WITH INDIAN SEASONINGS

Spicy Mussels With Indian Seasonings image

Provided by Florence Fabricant

Categories one pot, sauces and gravies, appetizer

Time 45m

Yield 4 to 6 first-course servings

Number Of Ingredients 12

Ingredients

2 pounds fresh mussels
2 tablespoons butter or vegetable oil
1 medium onion, finely chopped
1 tablespoon minced fresh ginger
1 fresh green chili, minced
2 teaspoons ground cumin
1 teaspoon crushed fennel seeds
1 teaspoon ground turmeric
1 1/2 cups fish stock or water
1/2 cup unsweetened coconut milk (see note)
2 cups steamed Basmati rice
1 tablespoon chopped mint leaves

Steps:

Scrub and debeard the mussels.
In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
Add the coconut milk to the mussel broth. Check seasonings.
Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 530 milligrams, Sugar 1 gram, TransFat 0 grams