Mussles With Tequila Garlic And Cilantro Recipes

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.

Steps:

• In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Steps:

• Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
• Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

Steps:

• Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
• Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
• Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
• Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
• To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
• Garnish with the reserved sprigs of cilantro.

Steps:

• Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.

Steps:

• Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
• While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
• Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
• As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
• Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
• Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
• Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
• Taste and add more lime juice and salt if needed.
• Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.