Sauteed Mussels Mejillones Salteados Recipes

Steps:

• In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.

Steps:

• Place the mussels in a skillet with the water and the lemon slice.
• Bring to a boil and remove the mussels as they open; do not overcook.
• Discard the shells and drain the mussel meat on paper towels.
• Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
• Add the onion and garlic; saute slowly, covered, for about 5 minutes.
• Remove from the heat; stir in the parsley, paprika, and chile pepper.
• Return the skillet to the heat and add the mussels (with their accumulated juices).
• Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
• The mussels are also good at room temperature.

Steps:

• Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
• Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.

Steps:

• Scrub, wash and debeard the mussels; drain well.
• Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
• Mix the fish sauce, sugar and peppercorns together.
• Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
• Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
• Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

Steps:

• In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
• Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
• Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
• While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
• Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
• Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy

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.