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
LINGUINE WITH MUSSELS AND FRESH HERBS
Provided by Ian Knauer
Categories Herb Pasta Quick & Easy High Fiber Dinner Mussel Healthy Potluck Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
- Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
- Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
SPICY LINGUINE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
LINGUINE WITH MUSSELS PROVENCALE
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scrub and debeard the mussels.
- Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
- Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
- Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
- Remove the mussels from their shells, reserving eight of them in their shells for garnish.
- Bring a large pot of water to a boil for the pasta.
- Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
- When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 17 grams, Carbohydrate 103 grams, Fat 26 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1245 milligrams, Sugar 8 grams
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
LINGUINE WITH MUSSELS AND KALE
Make and share this Linguine With Mussels and Kale recipe from Food.com.
Provided by dicentra
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
- Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
- Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
- Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
- Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.
Nutrition Facts : Calories 705.9, Fat 26.7, SaturatedFat 4, Cholesterol 63.7, Sodium 656.1, Carbohydrate 75.6, Fiber 3.2, Sugar 2.7, Protein 38.6
LINGUINE WITH MUSSELS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. Rinse mussels thoroughly under cold running water and drain. There should be about 12 cups.
- Heat 1 tablespoon oil in a large kettle. Add garlic and cook, stirring without browning, about 1 minute. Add mussels and 3 tablespoons water. Cover closely and cook about 4 minutes or until shells open. As mussels cook, shake kettle to redistribute them so they steam evenly.
- Line a bowl with a large colander and drain mussels. There should be about 1 1/2 cups of broth. Reserve broth.
- If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. Set aside.
- When mussels are cool enough to handle, remove meat from shells. There should be about 1 1/2 cups. Set aside. Discard shells.
- Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. Stir until blended and simmering.
- Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. Drain linguine and add it to ricotta sauce. Add remaining 1/4 cup oil and stir. Add peas, hot red pepper flakes, basil, salt, pepper and mussels. Cook until mussels are heated through and piping hot.
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