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Mussels in tomato and barbecue sauce recipe

Mussels in tomato and barbecue sauce recipe


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I adore mussels, but too many recipes suggest strong sauces such as garlic or spicy tomato which totally overwhelm the mussels. Quick and easy to make, it turned out fabulous!

1 person made this

Ingredients

  • 100 g mussels packaged in brine
  • small red pepper
  • two large sticks of celery
  • 200g cherry tomatoes
  • 2 tbsp barbecue sauce
  • oil for frying

Method

  1. Heat oil for frying.
  2. Chop celery and pepper, cut tomatoes in half.
  3. Fry vegetables for about 5 mins, to heat but not lose their crunchiness.
  4. Add drained mussels and cook for another 5 mins.
  5. Add barbecue sauce, and mix into the vegetables well.
  6. Serve with noodles.

Tip

Be careful not to overdo the barbecue sauce. The tomatoes will produce enough liquid to give some sauce and the barbecue just gives it a kick. I like to keep the vegetables crunchy so that there is a contract withthe soft mussels.

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Ingredients

  • 8 oz bacon, diced
  • 1 bunch (about 8) green onions, sliced
  • 2 shallots, sliced thin
  • Cajun seasoning (recipe below)
  • 3 cloves garlic, minced
  • 1 lb mussels
  • 1 (12 oz) can beer
  • 1/4 cup butter
  • 1/2 cup heirloom tomato, diced
  • Salt, to taste
  • Baguette, sliced, for serving

For the Cajun seasoning:

  • 2 tbsp Noble Saltworks Cherry Smoked Flaked Finishing Salt
  • 2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne
  • 2 tsp fresh ground black pepper

Instructions

Build a hot charcoal fire in your Weber Charcoal Summit Grill, on the highest burn grate, so the coals are close to the cooking grate. Place a Lodge 12” cast iron skillet in the cooker to preheat. Add the bacon to the hot skillet. Cook until the bacon begins to brown, about five minutes then add the white parts of the green onions, the shallots and a couple of tablespoons of the Cajun seasoning. Cook, stirring occasionally, until the bacon is crisp and the shallots have softened, about 10 minutes total.

Add the garlic, cook for one minute, then add the mussels and beer and cook, uncovered, until the mussels begin to open, about 2 minutes. Add the butter and tomatoes. Continue cooking, stirring, until the butter has melted and the mussels have opened completely, a few minutes more. Taste sauce and season with salt as needed. Add the green parts of the sliced green onions. Serve with the sliced baguette.


MUSSELS SEAFOOD RECIPE

It’s as simple as can be. Use it as the base for any other variation on the mussels.

It’s seriously fool proof and can be adapted to your taste.

You need just 20 minutes to get this ready.

Above all, it’s absolutely delicious. Think garlic, lemon, butter, herbs and olive oil. The simplest flavors sometimes really bring out the most in foods!


Mussels in a Spicy Tomato Sauce

"This recipe for Mussels in a Spicy Tomato Sauce really takes this shellfish to another level. The combination of ingredients in this dish brings out the perfect balance in flavor and texture, and it´s a great starter or appetizer to any meal. The secret to this recipe is to buy FRESH mussels, I say fresh in capital letters because you do not want to use frozen or pre-cooked mussels in this dish, otherwise it won´t have that special and fresh flavor to it."

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Clams and Mussels in Wine and Tomato Broth in Hestan Nanobond Essential Pan

A Versatile Broth With Optional Additions

Shrimp

Although I used clams and mussels with this wine and tomato broth, it is fantastic with crab, shrimp or lobster in it. Shrimp cook within just a few minutes with time only varying slightly with size. Cook the clams and mussels at least 5 minutes until they start to open then add the shrimp. Shrimp are cooked thoroughly when they are opaque throughout. The shrimp can be peeled beforehand or added with the shells on. Shell on shrimp will make the broth even more flavorful. If leaving the shells on, I prefer to remove the legs beforehand to make them easier to eat afterwards.

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Prior to cooking, the clams and mussels need to be looked over to remove any dead ones. Discard any clams which the shells are open, chipped or broken. Place the clams and mussels in fresh water for 20 to 30 minutes. During this time, they will filter out sand from inside the shells as well salt water. Pick up the clams and mussels from the water and brush off any dirt or sand from the shells.

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Hestan Dual-Fuel Range

The burners on my Hestan Dual-Fuel range are exceptionally powerful. The front high performance dual-fuel burner system burners are an impressive 23,000 BTU a piece. I mention this because although I have my burner on low on my range, someone else’s range at home might be on medium to acquire the same amount of heat. This range is truly a dream range of mine and has far exceeded my expectations. When you sauté the onions, be cautious as to how hot your pan is. Don’t brown the onions, just sauté them until softened and translucent.

Making The Broth For The Clams and Mussels

The size of the pan or pot you will use to cook in will depend on the amount of clams and mussels you choose to put in it. My Hestan Nanobond Essential Pan is available in a 3.5 quart and large 5 quart size which I own. I am able to fit 50 little neck clams and 2lb of mussels in it with the lid on.

Sauteing onions on my Hestan Dual-Fuel range

Once you chop up the onions, this broth and meal comes together quickly. The onions are sauteed and the herbs and spices are added.

When onions are translucent, add garlic, herbs and crushed red pepper flakes to pan Addition of crushed tomatoes to broth

I prefer to use a dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio in this dish. The addition of fish stock or clam juice is optional but adds great flavor. Clam juice has sodium in it so do not salt to your broth. Remember, the clams and mussels also will add some sodium once the shells open. I prefer to add some fresh ground pepper to mine prior to adding the seafood but this is optional as well.

For extra flavor, add clam juice or fish stock to broth Quick TIp: Heat range to 400F and heat store bought bread for 5-8 minutes. Serve sliced with seafood to dunk in broth Add clams and mussels to broth then cover with lid until shells open fully

After 10 minutes, if any shells do not open, throw them away as the clam or mussel was likely dead prior to cooking it. Do not attempt to pry them open. To serve, add seafood to large bowls and ladle broth over the top of it. Garnish with chopped fresh flat leaf parsley and serve with crusty bread to dip in the broth. Remember to have a few bowls on the table for any discarded shells.

Love seafood? Try my recipe for Crab Cakes with Lemon Caper Sauce or my Surf and Turf Recipe Ideas.


Mussels in tomato and barbecue sauce recipe - Recipes

Choose a large pot with a tight fitting lid or wok.

Place the pot or wok over high heat and bring about 100ml of wine, stock or water to the boil. Add the mussels and quickly replace the lid and cook for 3-4 minutes. Reserve the liquid that is released as the mussels cook. It can be strained and added to soups, sauces or an accompanying dressing.

In a Steamer

There are various styles of purpose built steamers with a base that can hold boiling water, a rack to suspend the food over the water and a lid to trap the steam.

A steamer can be fashioned from a pot with a colander that fits over the pot or a wok with a Chinese style bamboo basket and lid.

Arrange the mussels on a plate that fits inside the colander or steamer basket.

Bring the pot/wok of water to the boil lift the lid and place the plate on the colander or bamboo rack. Replace the lid and steam for 3-5 minutes.

In a microwave

Place three mussels on a plate and microwave on high for 1 minute.

To steam larger volumes add 20 seconds extra per mussel.

On a barbecue

For best results use a covered barbecue.

Place the mussels on a tray and place the tray on the barbecue grill or rack. Close the lid of the barbecue and cook for 3-5 minutes or until the mussels have opened.

To hot smoke the mussels smoking chips or a tea smoke mixture can be added to the barbecue while it’s preheating.


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