Mussels Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.
Mussels Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.
To print recipe:
Ingredients:-
2 lbs of fresh mussels (900 grams)
1/4 cup extra virgin olive oil
3 large cloves of garlic sliced
1/4 cup chopped fresh parsley plus a few sprigs to garnish
2 chili peppers or 1 tsp crushed red pepper flakes
3/4 white wine (170 ml)
28 ounces San Marzano peeled tomatoes or chopped tomatoes (800 grams).
Directions:-
Step#1 - In a large sauté pan on high heat add the oil, garlic, chili pepper, and parsley.
Step#2- Sauté until garlic is golden, add the white wine (Pinot Grigio) and let it evaporate.
Step#3- Once the oil starts frying again add the tomatoes. If you’re using plum tomatoes crush them with your hands. Lower the heat to medium and let it cook for 10 minutes.
Step#4- Rinse mussels under cold water and remove the beard that’s on the side.
Step#5- Once marinara is cooked add the mussels and higher the heat.
Step#6- Place lid on the pan and every 2 minutes give it a shake.
Step#7- After 5 minutes remove the lid and let some water evaporate for a couple of minutes.
They are now ready to eat!
Buon appetito!
Mussels in a Tomato Soup a Pier 33 Gourmet recipe
Mussels in a Tomato Soup
Ingredients
-1 pkg Pier 33 Gourmet Mussels in Tomato Garlic sauce
-3 cloves garlic
-1 onion, small
-1 large handful parsley, fresh
-1 can (28oz.) crushed tomatoes
-2 cups low or non-sodium chicken broth
-1/2 tsp. red pepper flakes
-1/2 tsp. salt
-1 tbsp. olive oil
-1/2 cup white wine
Instructions
1) Heat olive oil in a large pot or Dutch oven over medium heat. Peel and chop the onion and add it. Chop the4 parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
2) Open the can of crushed tomatoes and add it to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
3) Once the soup is summering, add the mussels. Cook for 6 minutes until all mussels have opened. Ladle into bowls and sprinkle with remaining parsley.
Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
For the full recipe, visit
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Angry Mussels 3 Ways | Jamie Oliver
Watch Jamie make these mussels angry with his simple chilli and tomato arrabiata sauce! Go plain with a simple mussel broth or serve over toasted ciabatta and linguine. Flavoured with garlic, rosemary and a dash of white wine this dish is ready in minutes - the ultimate fast food and one of the most sustainable too!
For more fabulous seafood recipes check out our friend Bart Van Olphen’s channel
Links from the video:
Charred Veg Salad |
Vodka Arrabiata |
Winter Vegetable Soup |
Spaghetti Vongole |
Romantic Mussels Pasta E Fagioli |
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INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
Cooking is my passion, not as a professional chef but as a person dedicated to finding way's to make food tasty, healthy and to share with others.
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