Chilli and Tomato Mussels with Basil

Well we are still busy at the new place - to be honest it looks like an episode of hoarders however with having only been there just over 3 weeks we have made some progress. Rooms are slowly being set up, boxes are getting unpacked one by one or targeted if we desperately need something (that's if we remember which box it's in) and it is starting to feel like home.  However needless to say we are all extremely exhausted and running on empty.and at times enthusiasm.  This year is Christmas at our house and a few important visitors in December so we need to be consistent with our unpacking and organising. 

After another big weekend Sunday's supper needed to be quick and easy.  I knew it would be supper as we had gone out for a Yum Cha lunch at Maxim Saigon, Springvale, with our good friends Kelee and Dave.  While out shopping Saturday morning I noticed mussels in the fish shop and with not having them for such a long time possibly due to seasonal reasons I knew exactly what we were having.  I had all these big plans for them but literally I had hit the wall by the evening.

Thankfully my husband took the reigns and made supper a success. It was a magic dish - mussels with a splash of wine, laced with chilli and tomatoes with flavoursome basil tones.  Noel's creation was on the table within 30 minutes and the majority of the time was spent doing preparation.  If you love mussels you should definitely give this dish a try.

Chilli and Tomato Mussels with Basil

(Recipe courtesy of Noel Murray)

Serves: 4

Smart Points per serve: 5

2 tablespoons extra virgin olive oil

1 brown onion, diced

2 red cayenne chillis, sliced (deseeded if preferred)

2 green cayenne chillis, sliced (deseeded if preferred)

1 tablespoon crushed garlic

6 truss tomatoes, chopped

freshly ground black pepper

1 bunch basil, stalks removed

1 cup hot water

1 teaspoon chicken stock powder

1 cup dry white wine

2 kilograms mussels, cleaned (debearded and rinsed)

Add olive oil to a large pan or wok and heat over medium heat.

Add the onion, chilli, garlic and tomatoes and cook, stirring regularly, for approximately 5 to 10 minutes or until onion has softened. Season with black pepper.

Stir through the basil and cook until starting to wilt and the mix is fragrant.

Mix together the water and chicken stock in a small jug. Add chicken stock and wine to the pan, stir and bring to a simmer.

Increase heat to high and add the mussels. Give it a quick stir and cover with a lid. Cook, shaking the pan occasionally, for 3-4 minutes until all have opened.

Remove from the heat and serve with some nice crusty bread if desired.

(Click here for a printable version of this recipe)

Creamy Garlic and Chilli Mussels

Tonight we needed something quick and simple to make without too much fuss but as always we wanted maximum flavour.  The first thing that sprung to mind was mussels as they are such a versitale ingredient and cheap here in Australia.

 

A quick garlic and chilli sauce and we were in business.  One kilogram demolished in no time with some crunchy bread to soak up the juice.

 

Creamy Garlic and Chilli Mussels

 

Serves: 4

ProPoints per serve: 8

 

1 kilogram mussels

1 tablespoon olive oil

1 tablespoon crushed garlic

2 teaspoons crushed chilli

1 onion, sliced

1 red capsicum, sliced

1/2 cup dry white wine

1/2 cup low fat cream

freshly ground black pepper

fresh coriander leaves, for garnish

Clean mussels removing all barbs and dags from the outer shell.  Rinse.

Heat oil over medium- high heat in a deep frying pan, saucepan or wok.  Add onion and capsicum and cook, stirring, for 5 minutes until softened.

Add garlic and chilli, stirring for 1 minute or until fragrant.

Add the mussels and toss for 2 minutes.

Add the wine and the cream, stirring until combined completely, season with freshly ground black pepper.  Cover with a lid and let steam for 5 minutes.

Remove lid and transfer to a bowl, if desired, and serve garnished with fresh coriander.

Add extra ProPoints should you wish to serve with crusty bread (bread type depending).

(click here for a printable version of this recipe)

Coriander Chilli and Cashew Mussels

I cannot actually say this is my dish, proudly the contents of this post are brought to you by my husband, Noel.

 

Mussels are a fairly new ingredient that we use in our kitchen, our tastebuds only developed to liking them over say the last 5 years prior to that touching them was only done by using a long stick LOL.  For me it was the same with oysters.... Oh well they do say flavours develop with age!

 

One of the perfect things about mussels is that they cook in next to no time meaning that any dish can be on the table in literally under 15 minutes depending on how decadent or basic you wish the flavourings to be.

 

We had recently purchased a carton of a favourite dip (I guess you could use any flavour dip of course) and forever looking for new flavours to cook with it was decided that the dip mixed with coconut milk would be an interesting taste on gathering many flavours that we love together.

 

Whilst these were very nice and would definitely be a hit as an entree or casual dinner with friends I still prefer a tomato maybe tomato chilli flavour base for my mussels. 

 

Coriander Chilli and Cashew Mussels

 

Serves: 4

ProPoints per serve: 7

 

1 tablespoon canola oil

1 brown onion, finely chopped

1/2 cup Coriander Chilli and Cashew Dip

1 fresh red chilli, deseeded and sliced

1 cup lite coconut milk

1 kilogram Blue mussels, bearded and rinsed

Heat oil in a large frying pan or wok until just about smoking.  Reduce heat to medium and add onion cooking for 3 - 4 minutes or soft.

Add coriander dip, stirring, and cook for a further 2 minutes.  Add the chilli and coconut milk stirring for a further 2 minutes or until slightly thickened.

Increase heat to high.  Add mussels and quickly toss to coat.  Cover and steam for 2 - 3 minutes or until the majority of mussels have opened.  Remove lid and toss continuously for a further 2 minutes..

Serve immediately.

(Click here for a printable version of this recipe)

Spaghetti with Mussels, Chilli and White Wine Sauce

As you all know I have a love affair with mussels and am always on the look out for another recipe to try.  When I saw this recipe, which was originally for Vongole (Clams) I just knew it would be perfect with mussels.

This was not only a recipe jam packed with flavour but it was a very simple dish to pull together.  The fresh flavours of the tomatoes, capsicums, garlic along with a hint of chilli make this a perfect italian dish.

Spaghetti with Mussels, Chilli and White Wine Sauce

(recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

300 grams spaghetti

1 kgs mussels, debearded, rinsed and drained

1 tablespoon olive oil

250 grams cherry tomatoes, halved

1 brown onion, thinly sliced

1 red capsicum, finely chopped

4 garlic cloves, crushed

1 long fresh red chilli, finely chopped

1/3 cup reduced salt chicken stock

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf parsley leaves

1/4 cup coarsely chopped fresh basil leaves

Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, or until just tender.  Drain.

Meanwhile, place mussels in a large saucepan over high heat.  Cover with a tight fitting lid.  Cook, shaking pan occasionally, for 5 minutes or until mussels open.  Remove mussels from pan with a slotted spoon, discarding any liquied and any mussels that do not open.

Heat oil in a large, deep frying pan over medium high heat.  Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring for 5 - 7 minutes or until capsicum and onion have softened.

Add stock and wine and bring to the boil.  Stir in parsley and basil.  Add pasta and mussels.  Toss gently to combine.  Serve.

(Click here for a printable version of this recipe)

Lemongrass, Coconut and Chilli Mussels

We are home from camping for 3 days before returning for the Easter long weekend.  I love getting away and this weekend was no execption especially when with great friends.  It was relaxing sitting around the camp fire and cooking with the camp ovens etc.  But I do miss my kitchen!!

Walking through the supermarket to get supplies to last us the next few nights I spied mussels in the fish section of the deli... knew we had to have some as they are so easy to prepare and cook - definitely on the quick list also.

We have also been experimenting with Thai flavours so I thought I would try out another Thai inspired dish.  I don't normally use a lot of coconut milk in cooking but the combination of the milk, the lemongrass and the chilli was balanced and smooth.  Needless to say both Noel and I enjoyed.

Lemongrass, Coconut and Chilli Mussels

Serves: 4

ProPoints per serve: 8

1 kilogram mussels

1 teaspoon olive oil

2 lemongrass stalks, white only, finely chopped

6 kaffir lime leaves, finely sliced

4 red bullet chillies, finely sliced

2 cloves garlic, crushed

1 tablespoon fish sauce

1 tablespoon oyster sauce

1/4 cup white wine

1/2 bunch coriander, roughly chopped

375 ml Lite Coconut Milk

extra kaffir lime leaves, chilli and coriander for garnish

Rinse mussels and remove beards.  Disregard any open shlls that do not close when tapped on the bench.

Heat oil in a wok or a large pan.  Add lemongrass, lime, chilli and garlic.  Stir fry for 1 - 2 minutes until fragrant.  Add fish sauce, oyster sauce and wine.  Add mussels and coriander, toss to combine.  Cover with a lid and steam for 5 mins, stirring once.

Remove from heat and stir through coconut milk.  Return to heat and bring broth to a simmer.

Serve scattered with additional lime, chilli and coriander.  Crusty bread is also an optioanl extra.

(Click here for a printable version of  this recipe)

Mussels with Tomatoes and Chilli

This is a really quick and easy dish to make and is on the table in less than 30 minutes.

Nothing tastier than fresh mussels steamed in a broth of fresh tomatoes, white wine, chilli and kaffir lime leaves which add such an amazing flavour to the meal.  

Served with crusty bread this is a wonderfully feeling meal for event he fusiest seafood eaters.

Mussels with Tomatoes and Chilli

Serves: 4

ProPoints per serve: 6

1 kilogram fresh mussels

4 cloves garlic, finely sliced

2 red chillis, finely sliced (remove seeds for less heat)

2 spring onions, sliced

5 tomatoes, diced

3 kaffir lime leaves, thinly sliced

1/2 cup dry white wine

freshly ground black pepper

Clean mussels and remove beards.  Disregard any mussels that are open prior to cooking - tap on benchtop to see if they will close.

Using a large wok or saucepan, heat oil over high heat add garlic and chilli.  Cook for 1 - 2 minutes or until fragrant.  Add spring onions, tomatoes, lime leaves, wine and season with pepper.  Stir for 3 - 5 minutes or until boiling.

Add mussels, toss and then cover with a lid.  Allow mussels to steam for 8 - 10 minutes.

Serve, removing any shells that have not opened.

(Click here for a printable version of this recipe)

Red Curry Mussels

I find it funny when the foods that you have turned your nose up to in the past now become one of your favourites and that's exactly what is happening with me and mussels! Until a few months ago I wouldn't dream of eating one and now I am cooking them when the opportunity arises.

Today we had a kilogram of mussels which we brought from Springvale on yesterday's shopping trip amongst other wonderful items of seafood for last night's feast - a seafood platter for our wedding anniversary.

The vibrant flavours of last night's seafood platter meant I needed to make a dish today that was full of flavour.... red curry was the first thing that popped into mind. So red curry it was.....

Red Curry Mussels

Serves: 4

Points per serve: 4

1 kilogram fresh mussels

cooking spray

3 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup white wine

3 karffir lime leaves

juice of half a lime

1/2 cup chopped fresh coriander

1/2 cup coconut flavoured light evaporated milk

additional coriander for garnish

1/2 lime cut into wedges for garnish

Wash and debeard mussels - discarging any that are open or those that when tapped on a bench do not close.

Spray a wok or a large frying pan with cooking spray. Heat over medium heat and add red curry paste. Gently stirfry for 3 - 5 minutes or until heated through and fragrant. Add fish sauce, wine, lime leaves and lime juice. Bring to the boil, stirring constantly.

Add mussels and toss to combine in sauce. Add lime juice and cover with a lid steaming mussels for 5 minutes.

Remove lid and add coriander and evaporated milk. Stir to combine. Bring to the boil and remove from heat.

Using tongs or a slotted spoon place mussels in a large serving bowl. Cover with juice in pan. Sprinkle with additonal coriander and garnish with lime wedges.

(click here for a printable version of this recipe)

Thai Mussels

Firstly I need to apologize for a huge gap in our food blog. I spent the whole of last week in Brisbane on a training session, which was busy and I didn't cook a thing for the whole week. The weekend just gone wasn't any quieter I must say also. We had our football club Annual General Meeting and Presentation. The last week has been a whirlwind of food not to mention alcohol. I have to say that we both fancied something easy and tasty.

Saying this I did have a kilogram of fresh mussels which I brought on a whim on Saturday so we turned our focus on them. Noel and I have only ever cooked mussels once before and then I overdid the chilli so it was decided it was Noel's turn to attempt to create a meal for us and that he did.

Flavoured with lime, chilli, garlic and ginger in a fantastic light sauce these mussels were brilliant and made a great dinner for the two of us. Saying that you could easily serve this to four or 6 as an entree.

Thai Mussels

Serves: 2

Points per serve: 3

1 kilogram fresh mussels in shells

juice of 1 1/2 limes

juice of 1/2 lemon

1 teaspoon fish sauce

1/4 cup dry white wine

1 teaspoon soy sauce

1 tablespoon brown sugar

2 teaspoons crushed garlic

2 teapsoons crushed ginger

pinch of salt

1 tablespoon olive oil

2 spring onions, finely sliced

1/2 bunch fresh coriander, roughly chopped

3 red bullet chillies, deseeded and chopped

coriander leaves for garnish

Clean and scrub mussels, disgarding any broken or open ones that do not close when tapped on the bench.

In a large jug mix together lime juice, lemon juice, fish sauce, white wine, soy sauce, brown sugar, garlic, ginger and salt. Mix well ensuring sugar is dissolved.

Heat oil in a large wok or frying pan that has a lid. Carefully pour in sauce mixture, add spring onions, coriander and chillies. Mix well and bring to a boil.

Add mussels to the wok and toss until coated. Reduce heat to medium, cover with a lid and allow to steam for approximately 5 minutes. Remove from heat and toss through the sauce.

Place in a large serving bowl, garnish with coriander and serve immediately.

(click here for a printable version of this recipe)