STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH
Steps:
- Serving suggestions: toasted bread and lime wedges
- In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
- Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
- Serve with toasted bread and lime wedges.
STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK
Make and share this Steamed Mussels With Chipotles and Coconut Milk recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat.
- Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
- Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
- Stir in mint, cilantro and chilies.
- Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
- Transfer mussels and broth to large bowl and serve.
Nutrition Facts : Calories 388.6, Fat 23.1, SaturatedFat 14, Cholesterol 49, Sodium 573, Carbohydrate 16.2, Fiber 1.3, Sugar 2.9, Protein 23.5
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
CHIPOTLE MUSSELS WITH ORANGE MAYONNAISE
Make and share this Chipotle Mussels with Orange Mayonnaise recipe from Food.com.
Provided by Julesong
Categories Mussels
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water.
- Cover, bring to a boil and steam for 4 minutes.
- Remove the pot from the heat and let sit for 5 minutes; mussels should then be open.
- Remove the mussels and keep covered in a warm place.
- Reduce the liquid by half and add the oil and orange juice.
- Divide the mussels on the half-shell evenly between soup plates and add the broth.
- Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro.
- ORANGE MAYONNAISE:
- Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
- Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified.
- Add the other sauce ingredients and blend together.
- Let sit for at least 1 hour to allow the orange flavor to develop.
Nutrition Facts : Calories 998.4, Fat 75.6, SaturatedFat 11.2, Cholesterol 173.4, Sodium 1315.8, Carbohydrate 23, Fiber 0.6, Sugar 2.7, Protein 55.6
CHIPOTLE MUSSELS
I came across this recipe and thought it sounded like a delicious summer appetizer when you're lucky enough to have mussels. Recipe source: Coyote Cafe
Provided by ellie_
Categories Summer
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare mussels, wash well and remove beard with paring knife and then place mussels in a large pot with garlic, orange zest, chipotle and water and bring to a boil, cover and let steam for 4-5 minutes. Remove pan from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered.
- Reduce liquid by half and add oil and orange juice.
- Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
- To make orange mayonnaise: beat egg yolk until light lemon color and then transfer to blender. Blend yolk while adding oil, a tiny bit at a time, pouring through cover, on low until all the oil is used. Put on high speed until combined. Add remaining ingredients (orange zest - cilantro) and blend. Let stand one hour before serving.
Nutrition Facts : Calories 991.2, Fat 75.4, SaturatedFat 11.2, Cholesterol 174.2, Sodium 1310.2, Carbohydrate 21.9, Fiber 0.6, Sugar 1.7, Protein 55.4
STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK
Categories Onion Sauté Mother's Day Father's Day Dinner Mint Mussel Carrot Summer Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.
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