GARLIC SAUCE FOR MUSSELS RECIPES

Name: Mussels with Tomatoes and Garlic
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp. butter; 1 onion, chopped; 3 cloves garlic, minced; 1 15-oz. can diced tomatoes; 1/2 c. dry white wine; 2 tbsp. freshly chopped parsley, plus more for garnish; kosher salt; Freshly ground black pepper; 2 lb. mussels, scrubbed and debearded; Grilled bread, for serving

MUSSELS WITH TOMATOES AND GARLIC - RECIPES, PARTY FOOD ...

Mussels with Tomatoes and Garlic - Recipes, Party Food ... image

The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com

Provided by Lindsay Funston

Categories dinner

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

Ingredients

2 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 15-oz. can diced tomatoes
1/2 c. dry white wine
2 tbsp. freshly chopped parsley, plus more for garnish
kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded
Grilled bread, for serving

Steps:

In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)
Garnish with more parsley and serve with grilled bread.

SHRIMP WITH GARLIC SAUCE RECIPE | BRIAN BOITANO | FOOD NETWORK

Shrimp with Garlic Sauce Recipe | Brian Boitano | Food Network image

Provided by Brian Boitano

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
2 tablespoons brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 cup vegetable broth
1 1/2 tablespoons cornstarch
2 tablespoons canola oil
1/2 medium onion, sliced
3 tablespoons chopped garlic
1 tablespoon chopped ginger
1/2 red bell pepper, chopped
2 cups broccoli florets, blanched
1 (8-ounce) can water chestnuts, drained
4 cups cooked white rice, for serving

Steps:

For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

Nutrition Facts : Calories 578 calorie, FatContent 23 grams, SaturatedFatContent 2 grams, CholesterolContent 143 milligrams, SodiumContent 1231 milligrams, CarbohydrateContent 71 grams, FiberContent 5 grams, ProteinContent 23 grams, SugarContent 7 grams

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