Steamed Mussels with Scallops & Merguez

From fineCooking Magazine, June/July 2011 & CookFresh iPad app

Printable Recipe

Hands on time: 15 minutes
Cooking time: 8 minutes

Serves 2

Ingredients:
2-3 tbsp olive oil
8oz/ 227g merguez sausages (next time I’ll use smoked chorizo)
8oz/ 227g scallops (if you can’t find fresh, buy dry packed)
1 cup Spring garlic stalks, chopped or 1 small onion plus 3 cloves of garlic, finely chopped
¾ tsp smoked sweet paprika
1 (14oz/394ml) can diced roasted tomatoes and the juice
1 cup white wine (the magazine calls for dry, but we had a sweet white sparkling wine called Nova 7 from Nova Scotia- the sweetness beautifully balanced the spicy sausage)
4 sprigs fresh thyme
1lb/450g mussels (the fresher the better)

Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a skillet over medium high heat and when it’s hot, add some olive oil and sear the merguez. If you are using smoked chorizo, you can eliminate this step. Just cut the chorizo into ¼ “ thick slices. If you are cooking the merguez, turn once or twice to make sure they are cooked through (about 5 minutes). Remove from the pan and slice into 1” pieces. Do not discard the oil, which is now flavored from the meat and perfect for the scallops.

3. In the same skillet, sear the scallops no more than 2 minutes per side. You will be adding them to mussels and don’t want to over cook them.

4. Heat a large pot or Dutch oven (with a cover) over medium high heat. Add about 1 tbsp of olive oil to the pot (could be from the merguez & scallops). Add chopped spring garlic stalks or onions and garlic, and sauté until they’re fragrant and translucent. Stir to prevent burning (3-4 minutes). You just want them soft.

5. Stir in the smoked paprika and cook just until fragrant (30 seconds). Add the tomatoes, wine, merguez, and thyme and bring to a simmer. Add the mussels & scallops to the pot. Stir, to coat the mussels with the sauce. Cover and reduce heat to medium. Shake the pot occasionally, until the mussels are all open (about 8-10 minutes).

Serve with a mixed green salad with simple vinaigrette and some fresh baguettes for ripping and dipping.

Iberian Mussels

Iberian Mussels
From Atlantic Seafood: Recipes from Chef Michael Howell

Printable Recipe

Hands on time: 5 minutes
Cooking time: 10 minutes

Serves 4

Ingredients:
¼ cup extra virgin olive oil
1 cup spicy chorizo sausages, chopped (Note: Chef Michael uses 2 links of fresh. Next time I think I’ll try the cured/smoked variety, just for a different experience)
4 cloves garlic, minced (more to taste)
½ tsp chili pepper flakes
2 shallots, minced
½ tsp paprika (For that Spanish flavor, I used smoked paprika)
3 lb/1.3 kg mussels (the fresher the better)
1 cup dry sherry (it was a bit strong for me, next time I’ll use ¾ cup and some water)
Salt and pepper to taste
1 cup chopped Italian/flat leaf parsley, stems removed


Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a large pot or Dutch oven (with a cover) that is large enough to hold all the mussels and that you can toss once during the cooking) over medium heat. Add the chorizo with half the olive oil and cook 2-3 minutes or until the pieces are cooked through and start to brown. Add the garlic, chili pepper flakes, shallots and paprika. Toss and continue to cook for a minute or so.

3. Add the mussels and toss to coat. Add the sherry, salt and pepper and cover. Turn the heat to high and steam for 5-7 minutes. Shake the pot every minute or so. The mussels are ready when all the shells have opened and smell sweet and salty at the same time. Discard any mussels that haven’t opened.

4. Add the remaining olive oil and parsley, give it a thorough toss and serve.

Steamed Mussels in White Wine & Fennel Sauce

Steamed Mussels in White Wine & Fennel

Inspired by Chef Calvin Burt at Shipwright’s Café in PEI, and Chef Michael Smith’s "non-recipe in The Best of Chef at Home and The Provencal Cookbook.

Printable Recipe

Prep time: 15 minutes
Cooking time: 15 minutes

Serves 2-4

Ingredients:
2 lb/1.5 kg mussels (PEI or NS are my favorites)
1 ½ tbsp butter
1 tsp fennel seeds, cracked
3 large shallots, finely chopped
2 cloves garlic, finely chopped
½ cup fennel root, chopped
1/3 cup fresh Italian/flat leaf parsley, chopped
1 cup white wine
1 tbsp Dijon mustard
Fresh pepper to taste

Directions:
1. Clean the mussels under cold running water, discarding any that do not close when tapped. Pull off any beards.

2. In a Dutch oven, heat the butter over medium heat and add the chopped shallots, garlic and fennel root and seeds. Sauté until the vegetables start to soften, but never browning (about 5 minutes). Add the white wine and mustard and bring to a simmer.

3. Add the mussels, toss about and cover the pot. Cook until mussels open (about 7-10 minutes depending on their size).

3. Transfer to a large serving bowl, discarding any unopened mussels and sprinkle with the parsley.

Some serve it over couscous, rice or pasta, but I like them straight…with a spoon or some crusty bread to sop up all that awesome broth.

Penne with Mussels, Chorizo & Chimichurri

Penne with Mussels, Chorizo and Chimichurri
With help from Bobby Flay and Curtis Stone

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
Serves

Ingredients::
7oz/200g Dreamfields Penne Rigate (or any other healthy pasta)
Left over Steamed Mussels with Chorizo & White Wine (shells removed)
Dollop or two of Chimichurri Sauce
Handful of basil leaves, roughly torn

Directions:
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)

2. In the meantime, to prepare the mussels, just warm them up – a quick zap in the microwave or over medium low heat in a small saucepan.

3. Drain the pasta and place in a large serving bowl. Toss with the warm mussels & chorizo, basil and as much chimichurri as you like and …inhale!

Delicioso!

Steamed Mussels with Chorizo & White Wine

Steamed Mussels with Chorizo & White Wine
From Relaxed Cooking with Curtis Stone

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4-6

Ingredients:
1lb/450g Spanish chorizo (I used the smoked kind you find in deli sections), thinly sliced in rounds
4 shallots, finely chopped
2 large garlic cloves, finely chopped
4lb/1½ kg mussels, scrubbed & debearded (I don’t have to do this when I get local Indian Point Mussels)
1 cup dry white wine
3 tbsp fresh cilantro, finely chopped and a little more for garnish
6 tbsp butter, cut into pieces (DO NOT SKIP – it makes the sauce so rich and creamy)
1 baguette for sopping up all that delicious juice

Directions:
1. Place a large wide pot (I use my big Dutch oven) over medium heat. Add the chorizo and sauté for about 8 minutes or until golden brown. Add the shallots & garlic and sauté for another 2 minutes – don’t let the garlic burn – just until fragrant.

2. Add the mussels and toss to coat, quickly add the wine and cover. Cook over medium high heat for about 3-4 minutes or until the mussels begin to open. Discard any that don’t open. Add the 3 tbsp cilantro and toss to combine.

3. Using a slotted spoon, transfer the mussels & chorizo to a large serving bowl and cover to keep warm.

4. Boil the juices remaining in the pot for 1-2 minutes and whisk in the butter. Pour the sauce over the mussels and sprinkle a little more cilantro over all and serve with a baguette.

Don’t forget to have a large bowl for the empty shells and enjoy!

Moules Mariniere (Mussels Mariner style)

Moules Mariniere
From Bistros and Brasseries

Hands on time: 10 minutes
Cooking time: 8 minutes

Serves 4

Ingredients:
3 lb/1.3 kg mussels (the fresher the better)
2 tbsp unsalted butter
¼ cup minced shallots
3 cloves, garlic, minced
¼ cup Italian/flat leaf parsley, chopped
½ cup very dry white wine
Pepper to taste

Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a large pot or Dutch oven (with a cover) that is large enough to hold all the mussels and that you can toss once during the cooking) over medium high heat. Melt the butter in the pot and wait for the foam to subside. Add the minced shallots and garlic. Cook until they’re fragrant and translucent. Stir to prevent burning (2-4 minutes).

3. Add the parsley, give it one stir, turn heat to high and add the mussels to the pot. Stir once with a large wooden spoon, remove the pot from the heat and add the wine. Return pot to heat, cover and reduce heat to medium. Shake the pot occasionally.

4. After 4 minutes, check if any mussels have opened. If only a few, cover the pot again and turn up the heat. If most are open, remove them to warmed bowls and cover the pot again to let the last few open. After 1-2 more minutes, transfer the remaining open mussels to the bowls. (Unopened ones are dead)

5. Decant the cooking juices to remove the grit at the bottom of the pot. Pour the flavorful broth carefully out of the pot, but stop as soon as you see the grit starting to get close to the edge. Season with pepper, as needed and pour over the mussels. Garnish with parsley and serve.

Mussels in Tomato Orange & Fennel Sauce

Mussels in Tomato, Fennel & Orange Sauce
adapted from Homemakers Magazine

Prep time: 15 minutes
Cooking time: 15-20 minutes

Serves 4

Ingredients:
2 lb/1.5 kg mussels
2 tbsp olive oil
3 tsp fennel seeds
½ tsp red pepper flakes (or more if you like heat)
½ cup onion, finely chopped
2 cloves garlic, crushed
1/3 cup fresh Italian/flat leaf parsley, chopped
1 tin (28oz/954ml) diced tomatoes with their juice (I used fire roasted which adds a lovely smoky flavor if you can find them)
Grated zest & juice of 1 large orange

Directions:
1. Clean the mussels under cold running water, discarding any that do not close when tapped. Pull off any beards.

2. In a Dutch oven, heat the oil over medium heat and add the fennel seeds and red pepper flakes. Sauté until fragrant (about 30 seconds, you’ll hear the fennel start to pop). Add the onions and sauté until they soften (you might have to lower the heat. You want them soft and translucent, not burnt). This usually takes 3-4 minutes. Add the garlic and stir until fragrant. Add all but 1 tbsp parsley, toss about for 30 seconds or so. Raise the heat to medium high and add the tomatoes, orange zest and juice and bring to a boil. Mass the tomatoes. Add the mussels, toss about and cover the pot. Cook until mussels open (about 7-10 minutes depending on their size).

3. Transfer to a large serving bowl, discarding any unopened mussels and sprinkle with the last of the parsley.

Some serve it over couscous, rice or pasta, but I like them straight…with a spoon to eat all that awesome broth.

Mussels, Chorizo & Leek Soup

Mussels, Chorizo & Leek Soup
Adapted from Food & WIne, March, 2008

Prep time: 45 minutes
Cooking time: 40 minutes

Serves 2

Ingredients:
½ cup dry white wine
1 tbsp shallots, finely minced
3-4 lb/1-1½ kg mussels, scrubbed & debearded
2 tbsp extra virgin olive oil
5 oz/141g dry chorizo, finely diced
2 medium carrots, peeled and finely diced
2 medium leeks, trimmed down to white & pale green parts only; thoroughly cleaned and finely sliced
1 small onion, finely diced
2 large cloves garlic, minced
1 large plum tomato, finely diced
¼ tsp saffron threads, crumbled
3 cups low-sodium fish stock, clam juice (or as I did it…chicken broth)
½ cup heavy cream (I used 2% evaporated milk instead)
Salt & pepper to taste
1 tsp fresh thyme, chopped

Directions:
1. Have all your ingredients ready.

2. Bring the wine and shallots to a boil in a large heavy bottomed pot (I used a Dutch oven). Add the cleaned mussels, cover and cook over high heat until they open (about 5 minutes). Discard any closed shells. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired. (It does look pretty!)

3. Clean out any sediment from the same pot and return to stove. Heat the olive oil and add the chorizo, carrots, leeks and onion. Cook over moderate heat, stirring occasionally until the vegetables are softened (about 8-10 minutes). Add the garlic, tomatoes and saffron and cook over moderate heat until fragrant (4-5 minutes). Add the fish stock and reserved cooking liquid and bring to a boil. Reduce the heat to simmer and cook, covered over low heat for 30 minutes.

4. Add the cream (or evaporated milk) and simmer over moderately high heat for 3 minutes. Season with salt and pepper. Add the mussels and thyme and simmer just until the mussels are heated through (about 1-2 minutes).

5. Ladle the soup into bowls, garnish with mussels in their shells and serve.