Best Mussels And Shrimp With Prosciutto In Garlic Saffron Wine Sauce Recipes

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MUSSELS AND SHRIMP MARINARA



Mussels and Shrimp Marinara image

This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd!

Provided by Coco can cook

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb mussels
1/2 lb large shrimp, peeled, deveined and halved length-wise
4 tablespoons olive oil
4 garlic cloves, chopped
1 pinch red pepper flakes
1 (14 1/2 ounce) can whole plum tomatoes with juice, chopped
salt, to taste
12 fresh basil leaves, chopped
1 lb spaghetti
1/4 cup fresh Italian parsley, chopped
1/2 cup dry white wine

Steps:

  • Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
  • Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
  • Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
  • Stir in basil. Cover and reduce heat to lowest setting to keep warm.
  • Start to boil Spaghetti in separate large pot.
  • Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
  • Add 1/4 cup chopped parsley. Saute for 1 minute.
  • Add white wine and simmer until hot.
  • Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
  • Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
  • Remove from heat and discard any unopened mussels.
  • Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
  • Serve immediately while hot. Garnish with parsley if desired.
  • Enjoy!

Nutrition Facts : Calories 758, Fat 19, SaturatedFat 2.9, Cholesterol 118.2, Sodium 642.4, Carbohydrate 98.4, Fiber 5.4, Sugar 6.2, Protein 41.1

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE



Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.

Provided by WILLARD FERIA

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

  • Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
  • Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
  • Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
  • Add shrimp and cook for few minutes until pink; remove them also.
  • Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
  • Serve with your choice of pasta (I prefer Linguini or Rigatoni).
  • *note.
  • This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

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