SPAGHETTI WITH MUSSELS AND WHITE BEANS
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Provided by Sara Jenkins
Categories Bean Pasta Shellfish Tomato Dinner Seafood Mussel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
- Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
PASTA WITH BEANS AND MUSSELS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
- Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
SPAGHETTI WITH MUSSELS
Spaghetti with the Mussels (Spaghetti con le cozze) are an unbeatable classic Italian main course, very tasty and with a spectacular scent of sea.
Provided by mypinchofitaly
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
- Boil the water (not salted) for spaghetti.
- In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
- Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).
- As soon as they are open, turn off the flame.
- Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta). Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
- Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
- Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
- When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.
Nutrition Facts : Calories 699.3, Fat 20.1, SaturatedFat 3.1, Cholesterol 63, Sodium 651.5, Carbohydrate 86.3, Fiber 3.7, Sugar 2.8, Protein 40.4
SPAGHETTI WITH WHITE WINE AND MUSSEL SAUCE
Lovely recipe for entertaining or a romantic meal! To spice it up, remove the cream and add a pinch of chilli flakes.
Provided by English_Rose
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook the spaghetti according to packet instructions. Drain and set aside to keep warm.
- Meanwhile, heat the butter in a saucepan and gently fry the onion until soft but not coloured. Add the garlic and cook for one minute.
- Add the white wine, bring to the boil and simmer for a few minutes until reduced by half.
- Discard any mussels with cracked shells or which do not close when tapped.
- Add the mussels to the pan and cover with a lid.
- Cook over a medium heat for 4-5 minutes, shaking the pot occasionally.
- Discard any mussels that haven't opened.
- Add the cream, lemon juice and cooked spaghetti to the pan. Season with salt and freshly ground black pepper and stir well to coat the pasta.
- To serve, place the pasta into a serving bowl and sprinkle over the chives.
Nutrition Facts : Calories 1230.8, Fat 49.1, SaturatedFat 26.7, Cholesterol 217.9, Sodium 1169, Carbohydrate 111.5, Fiber 4.7, Sugar 6.5, Protein 57.5
PASTA WITH BEANS AND MUSSELS
Provided by Mark Bittman
Categories dinner, pastas, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams
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- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
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- Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
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