MUSSELS IN RED CHILI BROTH
This recipe is spicy, spicy, spicy...it can be toned down by using a milder chili powder. Make sure you have some nice fresh bread to dip in the broth.
Provided by cookCol
Categories Mussels
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil over medium heat.
- Saute garlic and onion 2 minutes, stirring frequently so garlic doesn't burn.
- Add the chili powder;cook, stirring, about 30 seconds.
- Add the mussels and all remaining ingredients.
- Cover and cook until mussels open, about 5 minute (Discard any that don't open).
- Serve in shallow bowls with the broth.
Nutrition Facts : Calories 235.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 63.7, Sodium 815, Carbohydrate 10.4, Fiber 0.7, Sugar 0.4, Protein 27.4
STEAMED MUSSELS IN A RED CHILE BROTH
Make and share this Steamed Mussels in a Red Chile Broth recipe from Food.com.
Provided by teresas
Categories Mussels
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roast the garlic and tomatoes in a preheated oven at 300°F for 1 hour. Set aside.
- To make the broth, soak the chiles in the stock and water for about 1 hour until softened and limp, puree in a blender and set aside.
- Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
- Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
- Discard any that remain closed.
- Taste and adjust the seasoning.
- Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.
Nutrition Facts : Calories 292.8, Fat 12.7, SaturatedFat 2.1, Cholesterol 64.4, Sodium 771.8, Carbohydrate 13.8, Fiber 1.6, Sugar 3.4, Protein 29.9
MUSSELS IN WINE BROTH
Never having cooked mussels before I saw this easy recipe. I served it to my guests who loved it. I found it so simple and yet they thought I had put so much time and effort into it! It worked a treat with raves from everyone! I use white wine but try to use a spicy one it makes the broth tastier.
Provided by Tisme
Categories Chowders
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Just before cooking ~.
- Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.
- Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.
- Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.
- After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.
- Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.
- Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.
- NOTES.
- When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days.
Nutrition Facts : Calories 557.5, Fat 31, SaturatedFat 17.1, Cholesterol 137.2, Sodium 727.2, Carbohydrate 15.8, Fiber 0.2, Sugar 1.6, Protein 30.6
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