Recipe Tag: Clams / Mussels

Thai Green Curry Mussels

Gather all ingredients and equipment.

Place the cilantro stems, 1/2 of the garlic, 1/2 of the shallot, coriander seeds, red pepper flakes, lime zest, and the salt in a spice grinder or mortar and pestle. Grind until a smooth aromatic paste is formed. Set aside.

Heat a medium saute pan over medium heat. Add the oil and heat until simmering. Add remaining garlic, shallot, aromatic paste, ginger, and green curry paste to pan.

Cook for about 4 minutes, or until very aromatic, while stirring frequently, taking care to scrape the bottom of the pan to avoid burning.

Add the coconut milk, sugar, and fish sauce.

Bring to a simmer and cook for about 3 minutes.

Add scrubbed and debearded mussels to the pan. Stir and cover tightly.

Shake the pan vigorously every 30 seconds or so to stir while cooking. Cook mussels for 3 – 4 minutes or until mussels open.

Discard any unopened mussels.

Pour into serving bowl. Top with lime juice. Garnish with cilantro leaves, sliced pepper, and lime wedges.

Serve.

Tomato Basil Mussels – HmF – Virtual

Gather all ingredients and equipment.

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and set aside.

For the Mussels

Place the olive oil in a large skillet or Dutch oven over medium high heat.

For the Mussels

Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent.

Add the tomatoes and cook until they begin to soften and burst open.

Add the garlic and sauté for an additional minute.

Add the mussels, white wine, beans, salt, and pepper. Cover the skillet and steam the mussels until they start to open, about 4-5 minutes.

Turn off the heat, add in the butter, basil, and lemon zest. Stir to incorporate. Discard any mussels that did not open when cooking. Cover to keep warm.

Grill the slices of baguettes on either side until golden brown, about 1 minute per side.

Serve the grilled bread with the mussels.

Tomato Basil Mussels

Gather all ingredients and equipment.

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and set aside.

For the Mussels

Place the olive oil in a large skillet or Dutch oven over medium high heat.

For the Mussels

Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent.

Add the tomatoes and cook until they begin to soften and burst open.

Add the garlic and sauté for an additional minute.

Add the mussels, white wine, beans, salt, and pepper. Cover the skillet and steam the mussels until they start to open, about 4-5 minutes.

Turn off the heat, add in the butter, basil, and lemon zest. Stir to incorporate. Discard any mussels that did not open when cooking. Cover to keep warm.

Grill the slices of baguettes on either side until golden brown, about 1 minute per side.

Serve the grilled bread with the mussels.

Mussels in Curry Sauce

Gather all ingredients and equipment.

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and sprinkle with fresh ground black pepper.

Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.

For the Mussels

Place the olive oil in a large skillet or Dutch oven over medium high heat.

Add the garlic and shallots and cook for 3 minutes.  Stir frequently.

Add the wine, bay leaf, and curry powder.

Bring the liquid to a boil.

Reduce heat to low and simmer for about 3 minutes.

Increase the heat to high and add the mussels.

Stir to combine, then cover and steam for 2 minutes.

Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.

Using tongs or a slotted spoon remove the mussels and divide into 4 bowls.

To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.

Pour the broth over the mussels.

Serve with the grilled bread.

Coumadin Safe Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

Place the water in a stock-pot over high heat.

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

While the pasta is cooking place the butter in a large skillet over medium-high heat.

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.

Seafood Paella

Set the stove to broil and place the red bell pepper in the oven directly on the top rack.

Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.

Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.

Place a large skillet over medium-high heat and add the garlic and onion.

Sauté, stirring frequently, for 3-4 minutes.

Add the rice, wine, water, saffron, and salt and simmer, stirring occasionally, over medium-high heat for about 10 minutes.

Add the mussels and continue to cook until the mussels are just opened.

Remove the mussels and set them aside.

Add the peas and the shrimp and fold them in gently. Cook for about 3 minutes or until the shrimp are just pink and cooked through.

Place the scallops on top of the rice – do not stir. After 3-5 minutes, turn the scallops over and place the mussels back in the pan. Cook for an additional 3 minutes.

Add the strips of red pepper just before serving.

Paella

Place the saffron threads in a small cup and pour the 1/4 cup boiling water over them. Let stand to steep while cutting the vegetables and preparing the other ingredients.

Place the olive oil in a large non-stick skillet over medium heat. Add the garlic and cook slowly, for about 5 minutes, until the garlic begins to soften. Add the onions and cook for another 5 minutes.

Add the arborio rice and cook for about two minutes until the onions and rice are well blended.

Add the chicken stock, water and salt and the steeped saffron threads with its liquid. Stir and increase the heat to medium-high. After the mixture comes to a boil reduce the heat so that the rice is simmering. Stir the rice occasionally to keep it from sticking to the pan.

Cut the sausage into 1/4 inch discs.

After about 1/2 of the liquid has cooked away, add the sausage.

When the rice is almost done (it should feel slightly grainy when tasted) add the peppers and raw chicken cubes and stir. Add 1/4 cup water as needed.

As the rice is just losing its graininess add the shrimp, peas, and clams and stir.

Serve hot.

Mussels with Saffron Broth – Low Sodium Version

Place the saffron in a small bowl and add the boiling water.

Place the water in a large stock pot over high heat. When it comes to a boil, add the yams. Cook for about 10 minutes. The yams should be tender but not mushy. Drain the yams and set aside.

Place the olive oil in a large skillet over medium high heat. Add the shallots and cook for one minute. Add the carrot and cook for about two minutes, stirring frequently.

Add the saffron liquid, white wine, peas and pepper. Increase the heat to high.

When the broth is boiling, add the mussels and cover. Cook for about 10 minutes, until the mussels open.

Remove the pan from the heat. Divide the mussels between two large bowls. Place the goat cheese in the pan with the veggies and whisk until melted. Pour the vegetables and broth over the mussels and serve.

Mussels with Saffron Broth

Place the saffron in a small bowl and add the boiling water.

Place the water in a large stock pot over high heat. When it comes to a boil, add the yams. Cook for about 10 minutes. The yams should be tender but not mushy. Drain the yams and set aside.

Place the olive oil in a large skillet over medium high heat. Add the shallots and cook for one minute. Add the carrot and cook for about two minutes, stirring frequently.

Add the saffron liquid, white wine, peas, salt and pepper. Increase the heat to high.

When the broth is boiling, add the mussels and cover. Cook for about 10 minutes, until the mussels open.

Remove the pan from the heat. Divide the mussels between two large bowls. Place the goat cheese in the pan with the veggies and whisk until melted. Pour the vegetables and broth over the mussels and serve.

Mussels with Quinoa and Olives – Low Sodium Version

Place the olive oil in a medium sauce pan over medium high heat. Add the diced onion and cook, stirring frequently, for about 5 minutes.

Add the tomatoes and olives. Cook for another 5 minutes, stirring frequently.

Add the quinoa, stir and add 2 1/2 cups of water, pepper and marjoram. Reduce the heat to medium and cook at a simmer. Stir occasionally.

After the quinoa has cooked for about 20 minutes, place the remaining cup of water in a medium sauce pan over high heat, bringing it to a boil. Add the mussels and steam until open. Remove from the heat.

Add the butter to the quinoa mixture, then remove the mussels from the shell and add to the quinoa. Add 1/4 cup of the mussel broth. Stir and serve.