Best Steamed Mussels With Sherry Tomatoes And Garlic Recipes

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STEAMED MUSSELS WITH FENNEL AND TOMATO



Steamed Mussels with Fennel and Tomato image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons roughly chopped fresh tarragon
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
  • Photograph By Antonis Achilleos

Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC



Steamed Mussels with Sherry, Tomatoes and Garlic image

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Steam     Mussel     Sherry     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 First-Course Servings

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons finely chopped garlic
1 28-ounce can Italian-style tomatoes with juices, coarsely chopped
1 small onion, peeled (about 6 ounces)
3 tablespoons chopped fresh basil or 1 tablespoon dried
3 tablespoons chopped fresh oregano or 3 teaspoons dried
1/4 cup (1/2 stick) butter
2 tablespoons chopped fresh parsley
1 large bay leaf
1/4 teaspoon dried crushed red pepper
1 cup Sherry
4 pounds mussels, scrubbed, debearded

Steps:

  • Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
  • Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

STEAMED MUSSELS



Steamed Mussels image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon canola oil
2 shallots, finely diced
6 garlic cloves
1 cup white wine
1 pound mussels, cleaned and debearded

Steps:

  • Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO



Steamed Mussels with Tomatoes, Garlic, and Ouzo image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

1 medium yellow onion, cut in small dice
1/2 cup extra-virgin olive oil
3 tablespoons chopped garlic
1 pound fresh tomatoes, peeled, seeded and chopped
2 pounds fresh black mussels, bearded and scrubbed clean
3 tablespoons chopped fresh parsley
Salt and pepper
2 ounces ouzo

Steps:

  • In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

MUSSELS WITH TOMATO AND GARLIC



Mussels with Tomato and Garlic image

mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...

Provided by _Pixie_

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
4 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
4 medium tomatoes, chopped
salt and pepper (to taste)
1 cup dry white wine
1/2 cup water
3 lbs cultivated mussels, cleaned,beards removed and drained (in shell)
1/8 cup chopped fresh parsley

Steps:

  • Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
  • Add the garlic and cook stirring constantly for about one minute.
  • Add the onion, celery, and tomato and cook until the onions and celery are tender.
  • Salt and pepper to taste.
  • Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
  • Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
  • Spoon the mussels and sauce into four bowls and sprinkle with parsley.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED MUSSELS II



Steamed Mussels II image

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

Provided by STEPHANO

Categories     Seafood     Shellfish     Mussels

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

Steps:

  • In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
  • Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
  • Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g

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