Best 7 Mussels In Romesco Sauce Recipes

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If you're looking for a delightful and flavorful dish that will tantalize your taste buds, look no further than the classic combination of mussels in romesco sauce. This Spanish dish is a symphony of flavors, with the briny sweetness of the mussels complementing the rich and nutty romesco sauce. Bursting with roasted red peppers and almonds, romesco sauce adds a layer of complexity and depth to the mussels, creating a captivating culinary experience that is sure to be a hit at your next gathering. So, if you're ready to embark on a culinary journey and create a dish that will leave your taste buds dancing, read on for the best recipe to cook mussels in romesco sauce.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

Steps:

  • Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  • Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  • Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
  • Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  • In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  • Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
  • Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  • This sauce will keep 10 days in a well-sealed container in the refrigerator.
  • Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  • Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  • Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

MUSSELS IN ROMESCO SAUCE



Mussels in Romesco Sauce image

Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 14

2 dried mild red chilies such as New Mexico*, seeded and torn into large pieces (wear rubber gloves)
1/3 cup red-wine vinegar
1/4 cup whole blanched almonds
2/3 cup olive oil
2 slices firm white sandwich bread
1 medium onion, chopped
3 large garlic cloves, chopped coarse
4 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
1 teaspoon sweet paprika
1/2 cup dry white wine
1/2 cup water
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons finely chopped, washed-well, and spun-dry fresh coriander sprigs
*available at Hispanic markets and some specialty foods shops

Steps:

  • In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes. Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins. Return chili flesh to reserved vinegar.
  • In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain. Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden. Transfer bread to a cutting board and cut into cubes.
  • In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden. Add garlic and cook, stirring, until garlic is pale golden. Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes. In a food processor purée mixture coarse and season with salt. Sauce may be made 1 week ahead and chilled, covered.
  • In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil. Add mussels and boil gently, covered, 4 minutes, or until most are opened.
  • Transfer mussels to a serving dish, discarding any unopened ones. Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels. Sprinkle mussels with coriander.

GRILLED MUSSELS WITH ROMESCO SAUCE



Grilled Mussels with Romesco Sauce image

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Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 11

1 tb Sherry vinegar
1 pn Dried chilli flakes
900 g Fresh mussels; cleaned
50 ml Dry white wine
1 Dried choricero pepper
225 g Vine-ripened tomatoes
4 Garlic peeled
2 tb Chopped fresh oregano
120 ml olive oil
1 15 grams sli day-old white
15 g Blanched hazelnuts

Steps:

  • 1 For the Romesco Sauce: Pull out the stalk of the dried pepper, cover with warm water and leave to soak overnight. 2 The next day drain it, slit it open and remove the seeds. Chop up roughly. Preheat the oven to 200c/400f/Gas 6. Put the tomatoes and 3 garlic cloves into a small roasting tin and roast for 10 minutes. 3 Sprinkle over the hazelnuts and roast for another 15 minutes until they are golden. Remove the tin from the oven and leave to cool. 4 Rub the bread slice with the remaining garlic clove. Heat a little olive oil in a frying pan, add the bread and fry until richly golden on both sides. 5 Cool, break into pieces and put into a liquidiser with the contents of the roasting tin, soaked red pepper, chilli flakes, sherry vinegar, 1/2 tsp salt and some freshly ground black pepper. 6 Blend until smooth, then with the motor still running, very gradually add the rest of the olive oil to make a thick, mayonnaise-like sauce. Scrape into a bowl and set aside. 7 Put the mussels into a large pan with the wine. Cover and cook over a high heat, shaking the pan now and then, for 3-4 minutes until they have opened. 8 Tip into a colander set over a bowl and leave until cool enough to handle. Return all but the last 2 tbsp mussel liquor to a saute pan and boil vigorously until reduced to about 1 tbsp. Leave to cool and stir into the romesco sauce. 9 Break the empty half shell off each mussel, loosen the meats from the other shell and lay on a baking tray. 10 Dot each mussel meat with about 1 tsp romesco sauce and sprinkle with a little chopped oregano. Slide under a hot grill and cook for about a minute until bubbling and hot. Serve straight away. NOTES : Makes about 60 Recipe by: Fresh Food

Nutrition Facts : Calories 314 calories, Fat 27.9382159032 g, Carbohydrate 13.2776384245558 g, Cholesterol 0 mg, Fiber 3.01320009756088 g, Protein 2.78483640733972 g, SaturatedFat 3.86293760831386 g, ServingSize 1 1 Serving (1207g), Sodium 15.7096698345439 mg, Sugar 10.264438326995 g, TransFat 0.896826325558657 g

ROMESCO SEAFOOD STEW



Romesco Seafood Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 34

2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded
Water or chicken stock, to cover
1/4 cup dry Marcona almonds, toasted
1/4 cup blanched hazelnuts, toasted
1 tablespoon sweet or smoked sweet paprika
4 roasted piquillo peppers packed in water, drained well
2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced
2 cloves garlic, grated or made into a paste
1 large or 2 medium very ripe tomatoes, grated on a box grater
Splash of sherry vinegar (about 1 1/2 tablespoons)
Kosher salt and freshly ground pepper
1/3 cup EVOO
1/4 cup EVOO, plus more for drizzling
1 1/2 pounds small white or yellow potatoes, chopped or quartered
Kosher salt and freshly ground pepper
2 small stalks celery, finely chopped
1 large fresh bay leaf
1 onion, finely chopped
1 small bundle fresh parsley, tied with kitchen string
1 cup dry white wine
2 cups chicken or seafood stock
24 small mussels or clams, scrubbed
12 ounces medium shrimp, peeled and deveined
EVOO, for drizzling
4 slices Serrano ham
4 thick center-cut pieces cod or other sustainable white fish
Sliced crusty bread, for serving
Gremolata, recipe follows
1 clove garlic, halved
1/4 cup fresh parsley leaves
2 fresh thyme sprigs, leaves stripped and chopped
1 anchovy fillet or anchovy in hot pepper
1 clove garlic, grated
Zest of 1 lemon

Steps:

  • For the romesco sauce: Toast the chile peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender. For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. Discard any unopened shells. Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Remove from the oven and let the fish rest in the skillet. Meanwhile, char the bread in the oven. Divide the stew among shallow bowls. Place a piece of fish in the center and top with a spoonful of Gremolata. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. Cook's Notes: You can make extra romesco sauce and freeze it. Use it as a base for soup or for topping any grilled or roasted meat or seafood. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
  • Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.

ROMESCO SAUCE



Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  • Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

MMMM ROASTED ROMESCO SAUCE



Mmmm Roasted Romesco Sauce image

Fast, easy & yum! Great to have in the fridge - let come to room temp before saucing flash sauteed shrimp or roasted white-fleshed fish. We've used on sandwiches when out on the boat for the day! Mmmmm! Better than mayo & mustard!! We tend to do battle over salt in our house, hence the salt recommendation. Enjoy! Roasting the tomatoes takes the longest - sometimes I will roast the garlic to mellow it for friends who are put off by fresh garlic. This sweetens the sauce somewhat. I use whatever chewy unbleached bread I happen to have on hand (French, Italian, ciabatta, sourdough) Can be made with filberts but we prefer pine nuts. Did not include overnight rest as it is not mandatory to enjoy this sauce.

Provided by Busters friend

Categories     Sauces

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

5 roma tomatoes, halved
2 slices bread, chewy each about 1 inch thick
1/2 cup whole almond
1/2 cup pine nuts
10 garlic cloves
2 pimientos or 2 roasted red peppers
1/2 cup red wine vinegar
3/4 cup olive oil
2 teaspoons paprika
1 teaspoon dried red pepper (optional)
2 teaspoons kosher salt

Steps:

  • Preheat oven to 375 degrees F.
  • Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
  • Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
  • Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.

Nutrition Facts : Calories 321.9, Fat 31, SaturatedFat 3.6, Sodium 484.3, Carbohydrate 9.9, Fiber 2.6, Sugar 2.6, Protein 4.4

ROMESCO SAUCE



Romesco Sauce image

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 12

1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2 large garlic cloves, peeled
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoon sherry vinegar
1/4 to 1/2 cup extra virgin olive oil, as needed

Steps:

  • Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
  • Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
  • Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose fresh mussels: Ensure your mussels are alive and have tightly closed shells. Discard any with open or broken shells.
  • Clean the mussels thoroughly: Scrub the mussels with a brush to remove any dirt or barnacles. Remove the beards by pulling them out.
  • Prepare the romesco sauce ahead of time: This allows the flavors to meld and develop. You can make it up to 3 days in advance.
  • Use a large pot: You want enough space for the mussels to open without overcrowding.
  • Don't overcook the mussels: Overcooked mussels become tough and rubbery. Cook them just until they open, about 5-7 minutes.
  • Serve the mussels immediately: Mussels are best enjoyed hot, straight out of the pot. Serve them with crusty bread or crackers for dipping.

Conclusion:

Mussels in romesco sauce is a delicious and easy-to-make seafood dish. The briny sweetness of the mussels pairs perfectly with the rich and flavorful romesco sauce. This dish is perfect for a light lunch or dinner, and it's also impressive enough to serve at a special occasion meal. So next time you're looking for a quick and tasty seafood recipe, give this one a try.

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