BEST DARN MUSSELS YOU'LL EVER EAT - WITH PASTA
I found this recipe on canadiancove.com and I'm putting it here for safe keeping. It's the best I've ever used. The website says "A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in the 1993 National Mussel Recipe Contest" I doubled this recipe and used 1 large jalapeno with seeds and it turned out perfectly.
Provided by partysweets
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grate cheese and toss in a bag with flour, set aside.
- Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
- In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute.
- Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open.
- Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.
- To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
- Remove from heat and pour over mussels and pasta.
- Garnish, then serve with crusty French bread and salad if desired.
- Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.
Nutrition Facts : Calories 1140.3, Fat 38.5, SaturatedFat 17.6, Cholesterol 144.5, Sodium 727.8, Carbohydrate 129.5, Fiber 5.4, Sugar 6, Protein 55.4
BEST DARNED MUSSELS YOU EVER HAD
After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.
Provided by FoodFromSicily
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Clean and debeard mussels and throw away any open ones.
- In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
- Add salt and pepper, parsley and paprika to the garlic.
- Add chicken stock and lemon juice and simmer. (15-20 minutes).
- Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
- While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
- When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
- Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
- Serve with Italian bread if you like.
Nutrition Facts : Calories 1702.8, Fat 72.3, SaturatedFat 12.9, Cholesterol 197.7, Sodium 3707.9, Carbohydrate 133.5, Fiber 4.7, Sugar 13.8, Protein 103.4
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 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
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