Best Smoked Mussel Roll Recipes

PASTA WITH SMOKED MUSSELS AND TOMATOES

Pasta With Smoked Mussels And Tomatoes image

Provided by Molly O'Neill

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 pound linguine
1/4 cup plus 2 teaspoons olive oil
3 cloves garlic, peeled and minced
8 plum tomatoes, cut into 1/2-inch dice
2-3 2/3-ounce cans smoked mussels, drained
5 tablespoons chopped Italian parsley
1/2 cup fresh basil leaves, cut across into thin strips
3 teaspoons salt
Freshly ground pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams

SMOKED MUSSEL CEVICHE TOSTADAS

Smoked Mussel Ceviche Tostadas image

This interestingly flavored ceviche combines silky smoked mussels with crunchy vegetables whose sweetness sets off a flavor explosion in your mouth. It's also great for anyone squemish about eating raw fish since the mussels are fully cooked.

Provided by Food Network

Categories appetizer

Time 3h

Yield 6 to 8 tostadas

Number Of Ingredients 13

Ingredients

3 medium golden beets
1 medium jicima, peeled and diced into 1/2-inch squares
1 small red onion, peeled and diced finely
2 to 3 jalepeno chilies, stemmed, seeded and finely diced
12 ounces smoked mussels
1/4 cup extra virgin olive oil
1 bunch cilantro leaves, washed, fried and roughly chopped
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 10 crispy flat corn tortillas
1 avocado, peeled and seeded, mashed

Steps:

In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately.

PASTA WITH SMOKED MUSSELS AND CAPERS

Pasta with Smoked Mussels and Capers image

Provided by Food Network

Categories main-dish

Time 20m

Number Of Ingredients 9

Ingredients

8 ounce elbow macaroni
3 to 4 ounce can drained smoked mussels, or oysters
2 1/2 ounce can smoked sardines packed in oil
1 tablespoon capers
Large handful chopped parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup sliced scallions
Salt and crushed red pepper flakes

Steps:

Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
Refresh leftovers with vinaigrette.