Mussels With Linguine Recipes

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.

Steps:

• Bring a large pot of water to boil for pasta. Once the pasta water is at full rolling boil, season it liberally with salt and cook pasta 1 minute less than package directions.
• Meanwhile, heat a large pot or skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add garlic and swirl a minute. Add dollops of 'nduja and melt it down (or add the sausage and brown and crumble). Add vermouth or wine and stir a minute. Add tomatoes, oregano and mussels and cover. Cook 10 to 12 minutes, stirring occasionally, to open shells and combine flavors. Uncover.
• Drain pasta and toss with sauce and mussels, 1 minute. Add parsley, lemon and salt to taste.

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.

Steps:

• Bring water to boil for pasta.
• Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
• Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
• Chop whole onion.
• Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
• Meanwhile, mince garlic, and add it to onion as it cooks.
• When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
• Shuck mussels, discarding any that are not open.
• Cook linguine according to package directions.
• Add mussels to onion mixture, and heat through.
• Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
• Drain pasta.
• Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Steps:

• Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
• Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
• While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
• Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

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.

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.

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.