When you bring your mussels home from the market,
ring to a boil. Add mussels and return liquid to a
ig enough to handle the mussels on at medium heat. Swirl
dd the paprika, basil and tomato paste and stir.
At
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.
ater to a boil. Cook mussels, covered, for 3-5 mins
Bring 3/4 cup water to a boil in a large saucepan. Add mussels and simmer, covered, for 3 mins, or until mussels open. Discard any unopened mussels.
Remove mussels from shells. Discard top shells. Toss mussels with oil, garlic, parsley and breadcrumbs in a small bowl. Cover and refrigerate for 30 mins.
Preheat oven to 400\u00b0F. Place a mussel in each half-shell and arrange on an oven tray. Combine tomato with breadcrumb mixture then spoon over mussels. Bake for 5 mins, or until golden brown.
aucepan on high heat. Add mussels. Cook, covered for 3-5
dd more garlic.
Steam mussels until open. Pour sauce over
Bring the tomato, beer, chili sauce and garlic to a boil in a large saucepan. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the tomato is soft.
Add the mussels to the pan; cook, covered, for about 5 mins or until the mussels open. Discard any unopened mussels. Season to taste.
Serve the mussels with the sauce. Sprinkle with parsley.
Scrub the mussels and remove the beards. Heat
Scrub the mussels with a stiff brush and
Beard and clean mussels.
Open mussels over bowl to collect liquid.
Heat a wok or large saucepan over moderate heat. Add oil, swirling to coat. Add curry paste and cook, stirring, for 1-2 mins or until fragrant. Add wine and coconut milk. Bring to a boil. Reduce heat and simmer, uncovered, 5 mins. Add fish sauce and sugar, then cook 2 mins. Add mussels, cover and cook 5-8 mins or until shells open. Add green beans near the end. Remove and discard unopened mussels. Add lime juice and cilantro. Divide mussels and broth between serving bowls, then top with tomato. Serve with bread and lime wedges.
Scrub mussels and remove beards.
Heat
ragrant, about 30 seconds. Add tomato sauce, season with salt, and
ich tomato broth, add the mussels (don't forget, if the mussels are
nto 4 wedges.
Scrub mussels and remove beards.
In
utter.
Add the shallots, mussels, garlic and wine.
Cover
this is completely optional.
Mussels -- One NOTE: Very important. Rinse