Spicy Mussels With Mexican Seasonings Recipes

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
• Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
• Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
• Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
• To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.

Steps:

• Heat grill to high.
• Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
• Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
• Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

Steps:

• Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
• Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

Steps:

• Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.