Best 6 Mussels Congolaise Recipes

MUSSELS CONGOLAISE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add fennel, coriander and cumin seeds and toast lightly, 30 seconds, then immediately add shallot and sauté until tender and translucent, about 2-3 minutes.
• Add garlic and sauté until fragrant, about 30 seconds, then add tomato paste, chipotle and saffron. Cook until fragrant, stirring constantly, about 1 minute.
• Stir in wine and scrape any brown bits from the bottom of the pan, then stir in coconut milk and stock. Bring to a simmer, reduce heat to low and cook until reduced and flavors have blended, about 6-8 minutes. Season with salt and pepper.
• Increase heat to medium, then add mussels and stir to coat in sauce. Cover Dutch oven and cook until mussels have opened, about 5-7 minutes (discarding any unopened shells.)
• Stir in lime juice and sprinkle with parsley and lemon wedges. Serve immediately with warm bread and extra lime wedges.

CONCHIGLIE WITH CLAMS AND MUSSELS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.
• In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.

MUSSELS CONGOLAISE

Steps:

• Clean the mussels and remove the "beard".
• Heat a sauce pot on medium-high heat. Add vegetable oil and sauté the red onion, garlic, and all the ground spices for about a minute.
• Add mussels, coconut milk, roma tomatoes, chipotle chiles, lemon, and lime juice to the pot. Some salt to taste only, because the mussels are salted.
• Cover the pot with a lid and simmer the mussels until they have opened, but watching carefully to not over cook them. Decorate with fresh cilantro on top and serve.
• For the additional Ingredients: add the white wine together with the mussels without chipotle, and add the celery on top of the mussels and cook until opened.
• Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.

MUSSELS ALLA DIAVOLA

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
• Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).
• Serve linguine with mussels and sauce.

CHAMBAR MUSSELS CONGOLAISE

Steps:

• Rinse and Scrub mussels and remove beard before starting recepi. Heat a 2 L Saucepan on medium-high heat. Add Vegetable oil and saute the red onion and garlic with all the ground spices for about a minute. Add the mussels, coconut milk, roma tomatoes, lemon and lime juice, chipotle Puree to the pot. Add salt to taste. Cover the saucepot with a lid and simmer the mussels unil they ahve opened. Once opened add the fresh cilantro and serve into bowels. Serve with crusty bread for dipping as there will be juice left over in the bowels. The sauce can be made in advance by a day and warmed up before adding the mussels.

CALICO MUSSELS

Steps:

• Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.
• Remove mussels from shells, reserving some shells for serving.
• Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
• Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.