Mussels Picante Recipes

Steps:

• Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
• Add a little salt and a little sugar (to the same extent), to remove the acidity.
• When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
• Cook over medium heat for 20-25 minutes.
• Blend with an electric mixer and set aside.
• Clean the mussels.
• Place in a pan, pour a glass of white wine, cover and cook until they open.
• Once opened, remove the mussels to a platter and keep warm.
• Strain the stock through a cheese cloth.
• Reserve the broth.
• Remove empty mussels and reserve the other mussels.
• Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
• Add a tablespoon of flour and cooking.
• Pour a glass of mussel broth and tomato sauce.
• Mix and incorporates the mussels.
• Cook over low heat for 3-4 minutes.
• Serve in bowls and garnish with a sprig of parsley.

Steps:

• Scrub mussels well and remove beards. Finely chop onion, celery, and bell pepper. In a 6- to 8-quart heavy kettle melt butter over moderately low heat and stir in flour. Cook roux, stirring constantly, until color of peanut butter, about 6 minutes. Stir in vegetables and cook, covered, until soft. Stir in tomato paste, broth, tomatoes with juice, and cayenne and bring mixture to a boil, breaking up tomatoes. Simmer sauce, uncovered, stirring occasionally, 15 minutes, or until thickened.
• While sauce is simmering, make garlic bread:
• Preheat broiler.
• Mince garlic and mash to a paste with a pinch salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. Halve bread horizontally and brush garlic butter on cut sides. On a baking sheet broil bread about 4 inches from heat until golden, 1 to 2 minutes.
• Stir mussels into sauce and simmer, covered, 4 to 8 minutes, or until mussels are opened. (Discard any unopened mussels after 8 minutes.) Divide mussels between 2 bowls.
• Season sauce with salt and ladle over mussels. Serve bread on the side.

Steps:

• Combine salsa and wine in a large pot. Bring to a boil. Add mussels. Cover and cook until mussels open, about 5 minutes. Drizzle with olive oil and serve immediately, with toasted bread on the side.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.