Mussels Pomodoro Recipes

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CREAMY SEAFOOD PASTA POMODORO

Plate this delicious Seafood Pasta Pomodoro and impress your guests with the delicious flavors of shrimp, scallops and mussels over a creamy pasta base.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 15



Creamy Seafood Pasta Pomodoro image

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
  • Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
  • Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

3/4 lb. spaghetti, uncooked
2 Tbsp. olive oil, divided
1/2 lb. uncooked deveined peeled medium shrimp
1/2 lb. bay scallops
1/2 tsp. crushed red pepper, divided
1 onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/4 cup water
1-1/2 lb. mussels, cleaned, scrubbed with beards removed
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/4 cup chopped fresh basil
1 Tbsp. KRAFT Grated Parmesan Cheese

STEAMED MUSSELS WITH PASSATA DI POMODORO, CHILES, AND HERBS

Categories     Sauce     Side     Steam     Mussel     Kosher     Boil

Yield serves 4

Number Of Ingredients 12



Steamed Mussels with Passata di Pomodoro, Chiles, and Herbs image

Steps:

  • Combine the olive oil, garlic, scallions, and salt in a large sauté pan over medium-high heat, and sauté until the garlic starts to brown slightly, 2 to 3 minutes. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open. If many mussels remain unopened, steam them another minute. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
  • Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
  • Suggested Wine Pairing
  • Bianco d'Alcamo (Sicily)

1/2 cup extra-virgin olive oil
16 large garlic cloves, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
2 teaspoons kosher salt
2 teaspoons red pepper flakes
2 pounds Prince Edward Island mussels or other fresh mussels, scrubbed and beards removed
1 cup dry white wine
2 cups Passata di Pomodoro (page 25) or tomato sauce
1 cup fresh basil leaves, thinly sliced
40 chive spears, cut into 2-inch-long batonettes
1/2 cup fresh oregano leaves
4 Crostoni Bagnati (page 48)

MUSSELS POMODORO

These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini.

Provided by Chef and a Baker

Categories     Seafood Appetizers

Time 16m

Yield 2

Number Of Ingredients 10



Mussels Pomodoro image

Steps:

  • Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
  • Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Nutrition Facts : Calories 606 calories, Carbohydrate 64.1 g, Cholesterol 53.5 mg, Fat 20.8 g, Fiber 4.5 g, Protein 36 g, SaturatedFat 3.4 g, Sodium 1592.9 mg, Sugar 7.5 g

2 tablespoons olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
¼ cup dry white wine
¼ cup lobster stock
1 cup tomato sauce
12 mussels, cleaned and debearded
½ French baguette, halved lengthwise
1 teaspoon duck fat, or more as needed
1 bunch fresh basil leaves, sliced very thinly

ZUPPA DI MUSSELS (CLAMS) O VONGOLE AL POMODORO

Mussel or Clam Zuppa (Special rich soup) with Tomatoes, Zuppa di Cozze o Vongole al Pomodoro: Classic, simple addictingly tasty dish. This shellfish recipe will work well as a first course, served with Bruschetta, a simple and delicious Italian garlic bread, or on a bed of fine pasta or linguine al dente.

Provided by Santa Claus Chef

Categories     European

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 6



Zuppa Di Mussels (Clams) O Vongole Al Pomodoro image

Steps:

  • (Start preparing a day ahead.).
  • Cooking Time: 30 minutes.
  • Preparation:.
  • Soak shellfish overnight in salted water (in sea water if available, or see instructions below.).
  • Drain in a colander. Mince abundant parsley, cut the tomatoes, and grind some pepper in your peppermill.
  • Sliced garlic as finely as possible. Not minced, just paper thin fine slices.
  • Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over very low heat. Add the garlic; cook slowly until the garlic just begins to turn very light brown, this should take about 10 minutes. 2. Add the crushed red pepper, if using, and remove from the heat. Let cool 5 minutes.
  • Return the pan to high heat; add the wine and boil 3 minutes. Add the cleaned clams or mussels and cover tightly. Steam, shaking the pan occasionally, just until the shells open, about 2 minutes for the mussels, 6 minutes for the clams. 60 seconds before completion add tomatoes and parsley if desired, more red pepper or black pepper to taste. Spoon the shellfish and broth into shallow bowls and serve very hot.
  • Cook a minute or two more, and serve, with toasted bread or over pasta.
  • Note:.
  • If one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.

Nutrition Facts : Calories 272.2, Fat 27.1, SaturatedFat 3.7, Sodium 3.9, Carbohydrate 2.8, Fiber 0.4, Sugar 1.1, Protein 0.4

1/2 cup olive oil
3 large garlic cloves (more the merrier to taste)
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (pale dry sherry works very well.)
parsley sprig (fresh italian wide-leaf, Optional for white sauce)
1/4 lb very ripe tomatoes (Optional white sauce needs no tomatoes ( Campari on-the-vine would be amazing!)

SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)

I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.

Provided by Canadian_in_the_Bay

Categories     Mussels

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15



Spaghetti Con Cozze E Pomodoro (Mussels and Tomatoes) image

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
  • Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
  • In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
  • Remove mussels from the sauce and set aside.
  • Drain the pasta and toss with sauce, parsley, and grated cheese.
  • Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.

Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6

1 lb spaghetti
1/4 cup olive oil
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
1 cup tomatoes, peeled and chopped
1 tablespoon tomato paste
3/4 cup chicken broth
1/2 cup white wine
1 pinch dried sage
1 pinch crushed red pepper flakes
salt and pepper
2 dozen mussels, scrubbed and de-bearded (I usually use about 3 dozen)
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese or 2 tablespoons romano cheese

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