Grilled Mussels With Spanish Style Vinaigrette Recipes

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
• Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
• Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
• Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
• To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.

Steps:

• Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.
• Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
• Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.
• Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
• When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
• In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Steps:

• Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
• Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
• Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

Steps:

• Scrub mussels well and remove the beards.
• Discard any that do not close tightly, set aside.
• Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
• Place one cup water in a frypan with the lemon slice.
• Add the mussels and bring to a boil.
• Remove the mussels as they open;cool.
• Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
• Cover and refrigerate overnight.
• Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
• Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

Steps:

• Scrub the mussels under cold water, trim off the beards.
• Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
• Steam until the shells open, about 5 minutes.
• Remove from the heat; discard any mussels that did not open.
• In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
• In a small saucepan, melt the remaining butter.
• In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
• Add the cheese and stir in the melted butter to moisten the crumbs.
• Preheat the broiler.
• Pull off half of each mussel shell.
• Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
• Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
• Serve hot.