Best 4 Mussels Congolaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the heart of Congo with our tantalizing Mussels Congolaise recipe. This delectable dish bursts with vibrant flavors, combining the briny sweetness of mussels with a symphony of aromatic spices and herbs. Savor the richness of tomato sauce infused with garlic, ginger, and the warmth of chili peppers, creating a harmonious balance of tangy, spicy, and savory notes. Alongside the classic Mussels Congolaise, we offer variations that cater to diverse preferences and dietary needs. Explore the delightful Mussels in Coconut Milk, where creamy coconut milk lends a velvety texture and subtle sweetness to the dish. For those seeking a fiery kick, the Mussels in Spicy Tomato Sauce delivers an explosive blend of chili peppers, ensuring an unforgettable taste experience. Vegetarians can indulge in the flavorful Vegetable Congolaise, a vibrant medley of sautéed vegetables simmered in a rich tomato sauce. Each recipe is meticulously crafted to transport you to the vibrant streets of Congo, promising an authentic and unforgettable culinary adventure.

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

MUSSELS WITH ISRAELI COUSCOUS



Mussels with Israeli Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 cup Israeli couscous
1/4 cup extra-virgin olive oil
1 onion, diced
1 bay leaf
6 cloves garlic, minced
1/8 to 1/4 teaspoon red pepper flakes
3/4 cup dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
2 pounds mussels, scrubbed and debearded
4 cups baby spinach
1/4 cup chopped fresh basil

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes.
  • Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.

Nutrition Facts : Calories 450, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1228 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams

MUSSELS CONGOLAISE



Mussels Congolaise image

Original Recipe from Vancouver Food and Wine, but here is the recipe adapted by the Belgian Chef in a video especially for the mussels' lovers. Enjoy. MUSSEL MANIA - TODAY'S OLYMPIC MUSSELS - VIDEO - Feb. 16, 2010 - Chef Nico Schuermans' Vancouver Mussels Congolaise - Chambar Belgian Restaurant in Vancouver, BC - http://today.msnbc.msn.com/id/26184891/vp/35460474#35421159

Provided by pink cook

Categories     Mussels

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 lb mussels (or clams)
1/4 red onion, julienne
4 garlic cloves, minced
1 cup coconut milk
2 roma tomatoes, diced
1 tablespoon chipotle chile in adobo, pureed
1/2 lemon, the juice
1/2 lime, the juice
1/2 tablespoon coriander seed, grounded
1/2 tablespoon black pepper, freshly grounded
1/2 tablespoon cumin seed, toasted (optional)
2 tablespoons fresh cilantro leaves
2 tablespoons vegetable oil
1/2 cup white wine (or add 1 cup)
1 cup celery rib, julienne cut

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 IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • To prepare mussels, scrub them thoroughly, remove any beards, and discard any open or broken mussels.
  • Use a large pot or Dutch oven for cooking the mussels to avoid overcrowding.
  • Add a splash of dry white wine or beer to the cooking liquid for extra flavor.
  • Serve mussels immediately after cooking, with plenty of crusty bread to soak up the delicious broth.
  • For a spicier version of the Congolaise sauce, add a pinch of cayenne pepper or chili flakes.
  • If you don't have fresh tomatoes, you can use a can of diced tomatoes instead.
  • Serve the mussels with rice, pasta, or potatoes for a complete meal.

Conclusion:

Mussels Congolaise is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of mussels, tomatoes, and spices creates a delicious and aromatic sauce that is sure to please everyone at the table. So next time you're looking for a new and exciting seafood recipe, give Mussels Congolaise a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #occasion     #for-1-or-2     #seafood     #mussels     #shellfish     #taste-mood     #savory     #number-of-servings

Related Topics