MUSSELS AND PASTA WITH CREAMY WINE SAUCE
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
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
MUSSELS WITH ANGEL HAIR PASTA
Steps:
- Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes.
- In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve.
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
- Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
- Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
- Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
- Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
- Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
- Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
MUSSELS WITH WHITE WINE AND PASTA
A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.
Provided by English_Rose
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels.
- Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream.
- Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
PASTA WITH CLAMS AND MUSSELS MARINIERE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
- In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
- Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
- Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.
MUSSELS WITH PASTA
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the mussels and drain thoroughly. Put them in a heavy-bottom kettle and cover closely. It is not necessary to add liquid. As the mussels cook, shake them in the kettle to redistribute them. Let steam 3 to 4 minutes or until the mussels open. Uncover.
- Line a bowl with a fine sieve and line the sieve with a double thickness of cheesecloth. Pour the liquid from the kettle into it; there should be almost 3/4 cup. Set aside. Empty the mussels into a flat dish and set aside.
- Drop the tomatoes into a basin of boiling water and let stand 9 seconds. Drain and, using a small paring knife, pull the skin from each. Cut away and discard the core from each. Cut the tomatoes into small cubes. There should be about 2 1/4 cups.
- Bring about 10 cups of water to the boil and add salt to taste.
- Meanwhile, put the oil in skillet and add the garlic. Cook briefly without browning and add the tomatoes. Cook about 2 minutes and add the reserved mussel liquid, hot red pepper flakes, salt and pepper to taste. Cook 5 minutes and add the cream. Bring to the boil and add the mussels with any accumulated liquid. Bring to the boil and remove from the heat. Stir in the basil.
- Add the linguine to the boiling water and cook 10 to 12 minutes to the desired doneness. Drain and add to the mussels and serve.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 15 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1093 milligrams, Sugar 6 grams
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