loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Americans visiting Spain for the first time often mistakenly think that the food will be hot and spicy, like Mexican cuisine. But, in fact, Spanish food, although very full flavored, is relatively mild. This spicy mussel stew is one of the exceptions and is spicy indeed ( tigres means tigers and rabioso means rabid or violent or, in the case of food, hot ). You can increase the piquancy by adding more chile flakes, but beware: It’s easier to increase the heat later than to scale it back once you’ve finished cooking.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp dried red chile flakes
                                                                  • Yes No 4 cup diced tomato in can
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 lb black mussels
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No a few black peppercorn
                                                                  • Yes No 2 tbsp thinly sliced chives
                                                                  • Yes No rock salt
                                                                  • Yes No 1/2 lemon
                                                                    For the sauce:
                                                                  • Heat the oil in a nonreactive 2-quart saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the garlic and cook until lightly browned, 5 more minutes. Add the chile flakes and tomatoes, turn down the heat to low, and simmer for 30 minutes. Add the salt and pepper. Remove from the heat, purée in a food processor, and, if you want a smoother sauce, run the purée through the small-holed plate of a food mill. Add the lemon zest, return the purée to the saucepan, and set aside.
                                                                    For the mussels:
                                                                  • Combine them with the wine, garlic, thyme, bay leaf, and peppercorns in a large nonreactive pot with a tightfitting lid. Bring to a boil over medium heat, cover, and cook until all the mussels have opened, about 5 minutes. Remove from the heat and discard any mussels that have not opened. When they are cool enough to handle, separate the mussels from their shells, discarding half of each shell. Put the mussels in the tomato sauce, add the chives, and reheat gently, just until hot.
                                                                  • To serve, line a platter with the rock salt and arrange the empty shells on top. Spoon a mussel and an ample amount of sauce into each shell. Serve immediately, garnished with the lemon half.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!