Best Island Mussels With Wild Mushrooms And Cream Recipes

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

Mussels and Pasta with Creamy Wine Sauce image

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories Seafood Shellfish Mussels

Time 30m

Yield 1

Number Of Ingredients 10

Ingredients

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

ISLAND MUSSELS WITH WILD MUSHROOMS AND CREAM

Island Mussels With Wild Mushrooms and Cream image

I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!

Provided by Chef mariajane

Categories Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs mussels
3 tablespoons butter
1 cup onion, diced
1 cup sliced wild mushroom (Shiitake, Portobello, Oyster, can be fresh or dried and reconstituted)
1 cup light cream (18%)

Steps:

Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.

Nutrition Facts : Calories 605.1, Fat 30.5, SaturatedFat 14.6, Cholesterol 189.8, Sodium 1388, Carbohydrate 23.6, Fiber 0.7, Sugar 2.1, Protein 56.7

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