Best Spaghetti With Garlic Mussels In Black Olive Sauce Recipes

Olive Garden Mussels Di Napoli image

Provided by Wildflower5656

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs mussels
1 cup white wine
1/2 cup salted butter
5 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon parsley paste
1 tablespoon italian seasoning
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
Serve in bowls with plenty of bread to soak up the delicious juices!

Spaghetti with Garlic Mussels in Black Olive Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup white wine or chicken broth
1 small shallot, chopped
1/2 cup heavy cream
1/2 cup pitted kalamata olives
1/2 cup pitted oil-cured olives
2 tablespoons capers
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
2 cloves garlic
Salt
1 pound spaghetti
2 tablespoons olive oil
1 clove garlic, chopped
Pinch smoked paprika
Pinch crushed red pepper flakes
1 pound mussels, cleaned
1/2 cup white wine or chicken broth
Juice of 1/2 lemon
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano

Steps:

For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half. Add the cream and simmer until the sauce thickens. Remove from the heat.
Place the kalamata olives, oil-cured olives, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor. Pulse until just smooth, but still a little chunky.
Combine the cream sauce and olive sauce.
For the mussels: Bring a pot of salted water to a boil.
Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown. Add the paprika and pepper flakes. Add the mussels. Add the wine and cook to reduce by half. Add the lemon juice, then cover and cook until the mussels open. Throw away any mussels that don't open. Reserve the mussels and cooking liquid for later use.
While the mussels cook, boil the pasta to al dente. Drain the pasta, reserving 1 cup of the cooking liquid. Stir in the butter, parsley and oregano. Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve.

Spaghetti With Mussels (Spaghetti Con le Cozze) image

Provided by Mario Batali

Yield Serves 4

Number Of Ingredients 8

1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
1 pound spaghetti
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes

Steps:

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.