Best Spaghetti With Mussels And White Beans Recipes

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SPAGHETTI WITH WHITE BEAN SAUCE



Spaghetti with White Bean Sauce image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves garlic, minced
1 red onion, very finely chopped
1 red bell pepper, cut into 1/4-inch dice
1 cup cooked white beans
1 cup chicken stock
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon hot pepper flakes
Salt and freshly ground black pepper
8 to 10 ounces spaghetti
Freshly grated Parmigiano-Reggiano for serving

Steps:

  • Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
  • Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
  • Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

PASTA WITH BEANS AND MUSSELS



Pasta with Beans and Mussels image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 pounds mussels, well washed
Salt and freshly ground black pepper
8 ounces rigatoni or other cut pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chile flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
  • Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

PASTA WITH BEANS AND MUSSELS



Pasta With Beans and Mussels image

Provided by Mark Bittman

Categories     dinner, pastas, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 pounds mussels, well washed
Salt
freshly ground black pepper
1/2 pound rigatoni or other cut pasta
2 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chili flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams

MUSSELS AND PASTA WITH CREAMY WINE SAUCE



Mussels and Pasta with Creamy Wine Sauce image

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

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

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

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