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Steamed Mussels in Tomato Broth

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Steamed mussels in tomato broth is a bistro style dish that you can easily make at home. This yummy appetizer can be served as a light main course as well.  Serve it with a hearty salad and some bread. Add some ginger or chili if desired.

Makes 4 servings

Ingredients:

1 teaspoon extra-virgin olive oil

4 cloves garlic, finely chopped

6 ripe plum tomatoes, cored and coarsely chopped

1 cup dry white wine

3 pounds mussels, scrubbed and de-bearded

2 teaspoons chopped fresh parsley

 

Heat the oil in a large pot with a heavy lid over low heat. Sauté the garlic for 2-3 minutes until it is golden brown and fragrant. Add the tomatoes and then set the heat to high and cook for another 2-3 minutes until the tomatoes are soft. Pour in the wine and bring it to a boil. Pour in the wine and bring it to a boil.  Place the mussels in the pot. Cover it and steam the mussels for 3-5 minutes or until the mussels have opened. Shake the pot occasionally. Discard unopened shells. Place the mussels in a serving bowl or individual bowls. Pour some broth over them. Sprinkle with chopped parsley before serving. Serve warm.

 

Photo Courtesy Of:  wEnDaLicious

Mussel Pilaf

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Pilafs are common in Caribbean, Asian, Middle Eastern, Latin American and East African cuisines. Unlike risotto, it is not as creamy. In fact, it is a bit drier but sometimes fluffy. There are different variations of it depending on where it is prepared.

As for mussels, I often eat it baked, in soups or paella until I found this interesting recipe. It has a Mediterranean feel and taste to it because of the spices. In fact if you are a fan of five-spice you can add some as well, but if you do not like cinnamon or the star anise after taste from the five-spice I think bay leaves are a good substitute.

The lemons help remove the fishy taste, but you can do without it if desired. Ginger or ginger powder may be added to the other spices for this purpose. For aesthetic reasons it is nice to keep the shells on, but for this recipe we decided to remove them.

 

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 teaspoon ground turmeric

2 cinnamon sticks

2 cups basmati rice

2 cups chicken stock

1kg mussels, scrubbed, de-bearded and shells removed

1 cup frozen peas

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Lemon slices for serving

 

Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, turmeric and cinnamon sticks for 5 minutes, until fragrant and the onions are translucent. Season it with salt and pepper.

Put the rice in the pan and stir. Cook it for 1-2 minutes until the rice is coated in the spice and garlic-onion mixture. Pour in the chicken stock and increase the heat to high. Bring it to a boil. Reduce the heat to low and cook it for another 8-10 minutes. Once the rice is almost cooked, add the mussels and the peas. Mix well. Season it with salt and pepper to adjust the taste. Cover and cook for another 8-10 minutes until the rice is soft. Turn off the heat.

Let the pilaf stand for 5 minutes. Keep it covered the whole time. After, stir in the chopped parsley. Divide the mussel pilaf into individual plates and serve warm with lemon slices.

 

Photo Courtesy Of:   topsyntages.gr

Mussels Mariniere

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Mussels are one of my favorite seafood. I have no preference as to how they should be cooked because they are delicious in every way.  Here is a soup recipe that is perfect for the rainy days.

 

Serves 4

Ingredients:

24 pieces mussels, cleaned and beards removed

3 sweet onions, chopped

1 celery stick, chopped

1 cup white wine

1 1/2 cups fish stock

4 sprigs fresh parsley

1 sprig fresh thyme

1 bay leaf

50g butter

2 cloves garlic, crushed

1 teaspoon plain flour

Salt and pepper to taste

Dill sprigs to serve

Place the mussels, 1/3 of the onions, celery and wine in a large saucepan over high heat. Bring it to a boil. Cover the pan and shake it every 3 minutes. Remove mussels that are open and place them on a plate. Keep them warm. Discard empty shells and unopened mussels. Strain the remaining liquid and discard the vegetables. Set aside.

Heat the fish stock, parsley, bay leaf and thyme in the same saucepan over high heat. Bring it to a boil and then reduce the heat. Cover the saucepan and let it simmer for 10 minutes. Remove the herbs and discard them.

In a heavy pot or Dutch oven over medium heat, melt the butter and sauté the garlic and remaining onions until soft, around 3-5 minutes. Stir in the flour and slowly add the reserved liquid from the mussels and the fish stock. Increase the heat to high and bring it to a boil. Reduce the heat and simmer uncovered for another 10 minutes. Season it with salt and pepper.

Place the mussels in individual soup bowls. Ladle soup over the mussels and garnish with dill. Serve immediately with bread.

 

Photo Courtesy Of:  naotakem

 

Mussels in Coconut Milk

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Mussels are very versatile. They can be served as an appetizer or as a main dish. They can be stewed, grilled, baked or added in soups.

 

Ingredients:

1 lemongrass stalk, tied into a knot

2 kaffir lime leaves

2 purple shallots, finely chopped

2 kaffir lime leaves, torn

3 cloves garlic, sliced

2 long red chili, seeded and finely chopped

1 tablespoon finely ginger

2 teaspoons peanut oil

4 cups fresh coconut milk

1.5kg black mussels, scrubbed and beards removed

2 tablespoons lime juice

1 tablespoons fish sauce

 

Put the ginger, chili, lime leaves, garlic and shallots in a mortar. Pound it with a pestle until they are slightly bruised.

Heat the oil in a wok or large saucepan over medium heat. Add the ginger mixture and sauté for 2-3 minutes or until fragrant. Pour in the coconut milk and add the lemongrass. Bring to a boil. Reduce the heat and let it simmer for 3 minutes.

Place the mussels in the wok with coconut milk. Cook them for 7-10 minutes or until they open fully. Discard the ones that do not open. Add the fish sauce and lime juice. Mix well. Cook for another 2-3 minutes or until cooked. Serve immediately with rice.

 

Photo Courtesy Of:   FotoosVanRobin

 

Winter Fish Stew

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This lovely stew will warm you so well that you’ll just want more and more of it – serve it with some fresh cooked or crusty rolls, this dish is guaranteed to fill your stomach and satisfy your appetite!

winter fish stew

To Serve 8
Saffron Strands
1.8kg Mixed Fish Fillets, skinned
6tbsp Olive Oil
2 Large Onions, peeled and finely chopped
4 Garlic Cloves, peeled and crushed
1 Red Pepper, deseeded and sliced
900g Tomatoes, skinned, deseeded and chopped
4 Anchovy Fillets, drained
300ml Dry White Wine
4 Bay Leaves
6tbsp Chopped Fresh Basil
20-24 Cooked Peeled Prawns
150g Cooked Mussels, shelled

1. Soak the Saffron Strands in a small amount of boiling water for thirty minutes.
2. Whilst the Strands are soaking, trim and cut the Fish into bite sized pieces.
3. Heat the Olive Oil in a large Saucepan, add the Onions, Garlic and Pepper, and fry gently over a medium heat for five minutes.
4. Add the Tomatoes and Anchovies to the Pan, and stir to break them up. Add the Wine and then three hundred millilitres of Water, and bring to the boil. Lower the heat, add the Bay Leaves and half of the Basil. Simmer the mixture uncovered for twenty minutes.
5. Add the firmer Fish to the pan, and strain the Saffron Water into the mixture. Season to taste, and then cook for ten more minutes, before adding the softer Fish, and cook for five more minutes.
6. Add the Prawns and Mussels to the pan, cover, and cook for three to five minutes, until warm through. Remove the Bay Leaves, and discard.
7. Serve in individual bowls, along with a roll, or some toasted bread.

Photo Courtesy of: Avlxyz