Mussels with Israeli Couscous and Tomatoes

Mussels with Israeli Couscous and Tomatoes
serves 4

•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.

Coconout Red Curry Mussels

Coconout Red Curry Mussels
Serves 2-3

1 bag mussels, de-bearded and soaked 15 minutes in cold water
A few Tbs onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced
1.5 Tbs red curry paste
1 Tbs curry powder
1 can light coconut milk
2 Tbs fish sauce
Juice and rind of 1/2 lime
Scallions, cilantro
Toast.

Prep the mussels.
In a dutch oven or pot, saute the onion, rind, garlic and ginger for a few minutes. Add the paste and cook another minute. Add the coconut milk, fish sauce, and curry power and bring to a boil.
Add the mussels, stir around, and cover. Simmer 10 minutes or until mussels are opened. Discard any that didn't open.
Mix with scallions, cilantro, and lime juice. Serve with lots of toast.

Mussels Pasta in Spicy Chilli Bean Sauce

Creativity!

Mussels Fusili in Spicy Chilli Bean Sauce
Serves 4

1 lbs fusilli
3/4 lbs brussels sprouts, trimmed
1 bag mussels, cleaned
4 cloves of garlic, finely chopped
4 shallot, thinly sliced
Juice of a lime
fresh cilantro, chopped
6 tbsp of chili bean sauce

Par boil the brussels, and remove. Cook the pasta.
Saute garlic, shallot, some of the fresh corriander, and sprouts. Add mussels and the chilli bean sauce, mix well, cook until the mussels open.
Drain pasta, use some of the pasta water to thicken sauce, pour the pasta into the sauce mixture, mix well, garnish with freshly chopped cilantro.

Korean Mussel Soup

Korean Mussel & Tofu Soup
Servings: 6

1 pkg. Tofu (fried)
2 lbs mussels
8oz noodles - udon/soba/etc
3 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, minced
1/4c gochujang
4 cups Beef stock + 2 cups water
2 Tbs Ground red pepper
1 bunch/bag/pound greens
3 scallions, sliced

Preparation Method:
Cube the tofu.
Clean the mussels.
Cook and drain the noodles
In a soup pot, saute the garlic, shallot, and ginger in oil. Add gochujang and saute for a minute. Add the beef stock and mix everything. Boil for 5-10 minutes.
Throw in the mussels. Once cooked, remove and reserve the meat.
Add tofu and greens and red pepper, cook until greens wilt.
Add noodles, scallion, and mussel meat. Mix and serve.

Simple Pasta, with Mussels

Linguine with Mussels and Kale
Serves 6

1 lbs Linguine
Olive Oil
1 med onion, thin 1/4 moons
2 cloves garlic, superthin sliced
1 tsp Chile flakes
2 lbs cultivated Mussels, prepared
1 small bunch Kale, prepped and rough chopped

Cook pasta, reserve 1 cup liquid
Put kale into the microwave for a little while, until it shrinks a bunch. This way it fits into the pan easier.
Saute onion, garlic and chile. Season.
Add mussels, and cook covered until they just start to open. Add kale, mix, and cook until the mussels are done.
Mix with the linguine, and cooking water if necessary.