Mussels Suprema Recipes

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MUSSELS MARINARA DI AMORE

Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Provided by donnamaria

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 10



Mussels Marinara di Amore image

Steps:

  • In a large skillet over medium heat, warm oil and saute garlic until transparent.
  • Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
  • Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 52.8 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 0.8 g, Sodium 187.8 mg, Sugar 2.4 g

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

ENRIQUE RIGGS'S MUSSELS SUPREME

Provided by Thomas Morgan

Categories     dinner, main course

Time 30m

Yield 4 servings as a main course or 8 to 10 as an appetizer

Number Of Ingredients 10



Enrique Riggs's Mussels Supreme image

Steps:

  • Wash mussels to eliminate sand. Remove beards with sharp knife.
  • In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water. Add mussels and steam until fully opened, about 15 minutes.
  • Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
  • When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.

5 pounds mussels
1 1/2 cups water
8 ounces pimentos, finely chopped
16 ounces soybean oil
16 ounces white wine vinegar
8 ounces minced garlic
1 cup grated Romano cheese
4 ounces anchovies, finely chopped
2 tablespoons black pepper
1 tablespoon cayenne pepper (optional)

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