STEAMED MUSSELS WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.
Provided by Bren
Categories Seafood Shellfish Mussels
Time 30m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g
PASTA WITH MUSSELS AND FENNEL
This is out of my Easy Entertaining cookbook...it's for a party of 10...the Italian-style dinner party...hope you enjoy it!
Provided by teresas
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large pan, add onion.
- Cook, stirring, until golden brown.
- Add garlic and fennel, stir over heat 5 minutes.
- Add undrained crushed tomatoes, crumbled bouillon cubes, tomato paste, and water, mix well.
- Bring to a boil, reduce heat, simmer uncovered 45 minutes.
- Add mussels, cook over low heat until mussels open, discard unopened shells.
- Add cream, parsley and Parmesan cheese.
- Cook pasta in a large pan of boiling water until just tender, drain.
- Serve with sauce.
Nutrition Facts : Calories 497.2, Fat 9.5, SaturatedFat 4.5, Cholesterol 40.8, Sodium 562.9, Carbohydrate 79.5, Fiber 5.5, Sugar 3.7, Protein 23
LINGUINE WITH MUSSELS AND FRESH HERBS
Provided by Ian Knauer
Categories Herb Pasta Quick & Easy High Fiber Dinner Mussel Healthy Potluck Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
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.
SPAGHETTI WITH MUSSELS AND TOMATOES
This simple pasta dish uses canned mussels that are marinated in a smoked paprika and fennel tomato sauce, making the sauce for this pasta nearly finished! Add salt to some halved cherry tomatoes to let them juice out slightly and combine it with the canned mussels and sauce, and a bit of pasta cooking water to complete the dish. It's as simple as that!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
- While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
More about "pasta with mussels and fennel recipes"
MUSSELS LINGUINE WITH TOMATO FENNEL SAUCE - MARISA'S …
From marisasitaliankitchen.com
Reviews 34Servings 4Cuisine ItalianCategory Pasta, Seafood
PASTA WITH MUSSELS AND FENNEL - FOOD CHANNEL
From foodchannel.com
Cuisine ItalianTotal Time 50 minsEstimated Reading Time 50 secs
LINGUINE WITH MUSSELS AND FENNEL | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE …
From kitchenswagger.com
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE
From bonappetit.com
MUSSELS WITH CARAMELIZED FENNEL AND LEEKS - FOOD & WINE
From foodandwine.com
SPAGHETTI WITH MUSSELS AND TOMATOES RECIPE | FOOD NETWORK …
From foodnetwork.cel29.sni.foodnetwork.com
PASTA WITH MUSSELS AND FENNEL - 9KITCHEN - NINE
From kitchen.nine.com.au
JAMIE'S TOMATO AND MUSSEL PASTA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
PASTA WITH MUSSELS RECIPE - MARCIA KIESEL - FOOD & WINE
From foodandwine.com
GARLICKY WHITE WINE SPAGHETTI WITH MUSSELS AND CLAMS - KITCHN
From thekitchn.com
MUSSEL LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
COZZ’E FASULE (MIXED PASTA WITH CANNELLINI BEANS AND MUSSELS)
From saveur.com
ITALIAN MUSSELS & PASTA - EATINGWELL
From eatingwell.com
You'll also love