Olivegardenmusselsdinapoli Recipes

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OLIVE GARDEN MUSSELS DI NAPOLI

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect!

Provided by Wildflower5656

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Olive Garden Mussels Di Napoli image

Steps:

  • In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
  • Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
  • Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
  • Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
  • Serve in bowls with plenty of bread to soak up the delicious juices!

2 lbs mussels
1 cup white wine
1/2 cup salted butter
5 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon parsley paste
1 tablespoon italian seasoning
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!

Provided by Stephanie Z.

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17



Copycat Olive Garden Seafood Portofino image

Steps:

  • PORTOFINO SAUCE:.
  • Start by getting your ingredients ready. Dice the onion.
  • *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
  • Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
  • Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
  • Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
  • Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
  • Seafood Portofino:.
  • Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
  • Add mussels, and cook 30 seconds.
  • Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
  • Add portofino sauce; cook until bubbling throughout.
  • Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

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