LINGUINE WITH PESTO AND MUSSELS RECIPE - (4.5/5)
Provided by neysa
Number Of Ingredients 10
Steps:
- For Pesto: Combine basil, nuts, and garlic in food processor. Blend. Add in olive oil until creamy. Add salt and pepper to taste. Cook mussels according to Chezus' instructions. Cook pasta to al dente. Strain pasta and combine with pesto, tomatoes, and mozzarella. Spoon mussels on top and serve with crusty bread.
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
MUSSELS WITH PESTO AND TOMATOES
yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine.
Provided by chia2160
Categories Mussels
Time 29m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
- add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
- Stir in the tomatoes and season with salt and pepper.
- In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
- Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
- Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
- Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.
Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3
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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- Fill a large pot with water and sprinkle in some salt, bring to a boil and add the linguine, cook according to package directions. Reserve ½ cup of the starchy pasta cooking water.
- In a food processor add the basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper. Start pulsing everything together and slowly add the olive oil. Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.
- Add the cooked drained pasta to the same large pot and add in the pesto and the reserved cooking water. Toss everything together until it’s all combined.
- Plate in on a large platter and sprinkle over some extra cheese and some freshly grated black pepper.
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