Fettuccine With Mussels Recipes

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

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.

FETTUCCINE WITH MUSSELS

Steps:

• Put mussels in a large pot along with parsley stems, white wine and broth and cover.
• Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
• Remove with a slotted spoon.
• When cool enough to handle, remove from their shells.
• Strain broth through cheesecloth.
• Cook over high heat until reduced to 1 ½ cups, about 25 minutes.
• In a large frying pan, heat olive oil slightly and add onion.
• Cook, covered, until onion is soft, about 2 minutes.
• Add garlic and mushrooms and cook 2 minutes longer.
• Add red pepper and tomatoes and let stew for another 2 minutes.
• Add reserved broth and bring to a boil.
• Cook fettucine until al dente.
• Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
• Cook for 1 minute so that pasta absorbs sauce.
• Add reserved mussels and cook another minute for mussels to heat through.
• Pour pasta onto hot platter and serve immediately.

FETTUCCINE WITH MUSSELS, BASIL AND CREAM

Steps:

• Bring a kettle of water to a boil for the pasta.
• Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
• Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
• Boil the fettuccine about two minutes. Drain.
• Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

FETTUCCINE WITH MUSSELS

Steps:

• Place the olive oil, water, white wine and garlic in a large pot over medium heat. Add the mussels and steam according to the technique described in the basic steamed mussels recipe. Remove the mussels from their shells and set aside. Strain the cooking liquid and place in a medium-size saucepan. Cook over medium heat until reduced to 1 cup.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook just until al dente, about 10 minutes. Drain. Add the cream and the mussels to the sauce and cook for 1 minute. Season to taste with salt and pepper.
• Place the pasta in a large bowl. Add the sauce and the parsley and toss to coat well. Divide among 4 pasta bowls and serve immediately.