Best Linguine With Mussels Recipes

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MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE



Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce image

Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy.

Provided by Shawn Williams

Categories     Dinner

Time 35m

Yield 4

Number Of Ingredients 11

2 pounds mussels, rinsed
1 pound linguine or spaghetti
3/4 cup white wine
1 shallot, finely chopped
3 tablespoons butter
1/4 cup fresh basil, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Steps:

  • Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
  • Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
  • Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
  • When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.

Nutrition Facts : ServingSize 1, Calories 603 calories, Sugar 2g, Sodium 625mg, Fat 23g, SaturatedFat 11.8g, Carbohydrate 54g, Fiber 2g, Protein 35.3g, Cholesterol 117mg

LINGUINE WITH MUSSELS PROVENCALE



Linguine With Mussels Provencale image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

2 pounds mussels, preferably small ones
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
6 ripe plum tomatoes, chopped
1/2 cup dry white wine
1/4 cup heavy cream
1/2 sweet red pepper, seeded and chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and freshly ground black pepper
1 pound linguine

Steps:

  • Scrub and debeard the mussels.
  • Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
  • Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
  • Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
  • Remove the mussels from their shells, reserving eight of them in their shells for garnish.
  • Bring a large pot of water to a boil for the pasta.
  • Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
  • When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 17 grams, Carbohydrate 103 grams, Fat 26 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1245 milligrams, Sugar 8 grams

SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

MUSSELS WITH LINGUINE



Mussels With Linguine image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 pounds mussels
1 cup dry white wine
3 or 4 sprigs thyme
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
1 teaspoon olive oil
1 large clove garlic
8 ounces fresh linguine
1/2 cup nonfat yogurt
3/4 cup reduced-fat ricotta
Several sprigs parsley, to yield 2 tablespoons chopped
1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
Freshly ground black pepper to taste

Steps:

  • Bring water to boil for pasta.
  • Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
  • Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
  • Chop whole onion.
  • Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic, and add it to onion as it cooks.
  • When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
  • Shuck mussels, discarding any that are not open.
  • Cook linguine according to package directions.
  • Add mussels to onion mixture, and heat through.
  • Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
  • Drain pasta.
  • Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams

LINGUINE WITH MUSSELS AND FRESH HERBS



Linguine with Mussels and Fresh Herbs image

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

SPICY MUSSELS WITH MUSCLE AND LINGUINI



Spicy Mussels with Muscle and Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound linguini
Salt
3 tablespoons EVOO
6 cloves garlic, thinly sliced
4 ounces 'nduja OR 8 ounces hot Italian sausage, cut from casing
1/2 cup red vermouth or red wine
2 pints cherry tomatoes, halved
1 tablespoon fresh oregano or 1 teaspoon dried
2 pounds mussels, cleaned and de-bearded, discard any open mussels
A fat handful of flat-leaf parsley, chopped
1 small lemon, halved

Steps:

  • Bring a large pot of water to boil for pasta. Once the pasta water is at full rolling boil, season it liberally with salt and cook pasta 1 minute less than package directions.
  • Meanwhile, heat a large pot or skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add garlic and swirl a minute. Add dollops of 'nduja and melt it down (or add the sausage and brown and crumble). Add vermouth or wine and stir a minute. Add tomatoes, oregano and mussels and cover. Cook 10 to 12 minutes, stirring occasionally, to open shells and combine flavors. Uncover.
  • Drain pasta and toss with sauce and mussels, 1 minute. Add parsley, lemon and salt to taste.

LINGUINE WITH MUSSELS



Linguine with Mussels image

Categories     Pasta     Shellfish     Quick & Easy     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Noodle     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11

2 medium shallots, finely chopped
2 tablespoons unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tablespoons heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
  • Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
  • While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
  • Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

LINGUINE WITH MUSSELS



Linguine With Mussels image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 pounds small mussels
1 tablespoon plus 1/4 cup olive oil
2 teaspoons finely chopped garlic
3 tablespoons plus 10 cups water
2 cups fresh new peas or a 10-ounce frozen package
1 cup ricotta cheese
9 ounces fresh or packaged dried linguine
1/8 teaspoon dried hot red pepper flakes
1/4 cup finely chopped fresh basil or 2 tablespoons dried
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. Rinse mussels thoroughly under cold running water and drain. There should be about 12 cups.
  • Heat 1 tablespoon oil in a large kettle. Add garlic and cook, stirring without browning, about 1 minute. Add mussels and 3 tablespoons water. Cover closely and cook about 4 minutes or until shells open. As mussels cook, shake kettle to redistribute them so they steam evenly.
  • Line a bowl with a large colander and drain mussels. There should be about 1 1/2 cups of broth. Reserve broth.
  • If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. Set aside.
  • When mussels are cool enough to handle, remove meat from shells. There should be about 1 1/2 cups. Set aside. Discard shells.
  • Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. Stir until blended and simmering.
  • Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. Drain linguine and add it to ricotta sauce. Add remaining 1/4 cup oil and stir. Add peas, hot red pepper flakes, basil, salt, pepper and mussels. Cook until mussels are heated through and piping hot.

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