CLAMS OREGANATA
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 2 plus servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
- Line a baking sheet with rock salt and arrange 12 clam shells. The rock salt will help secure and level the clams on the baking sheet. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
MUSSELS OREGANATO
Make and share this Mussels Oreganato recipe from Food.com.
Provided by daisygrl64
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in a large heavy saucepan heat oil over med-high heat.
- saute garlic until aromatic about 30 secs.
- add tomatoes, parsley, oregano and hot pepper flakes; reduce heat and simmer for 10 minutes.
- add mussels, cover and simmer for 3 to 4 minutes or until mussels open.
- discard any that do not open.
Nutrition Facts : Calories 335.2, Fat 18.7, SaturatedFat 2.9, Cholesterol 63.7, Sodium 793, Carbohydrate 13.2, Fiber 1.1, Sugar 2.5, Protein 27.7
MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
STUFFED CLAMS OREGANATA WITH HARISSA
Provided by Geoffrey Zakarian
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
- Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
- Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
MUSSELS PROVENCAL
A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
Provided by Corinne Hobin
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
- Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
- Serve mussels and sauce over pasta.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g
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