Pasta With Mussels Sauce 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.

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

PASTA WITH MUSSELS SAUCE

Steps:

• Wash mussels in several changes of fresh water; using a small knife, remove"beards".
• Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
• This will remove any sand inside the mussels.
• In a large saucepan, stir together the wine, garlic, 2 tbsp of the parsley& the pepper.
• Drain the mussels& add to pot.
• Cook over high heat until steaming; reduce heat to low, cover& steam until shells open (about 5- 7 minutes).
• Discard any that don't open.
• Using a fork, remove the mussels from their shells, letting the liquid from the shells drain back into the pot.
• If you want, you can reserve 5 or 6 unopened as a garnish.
• Set the mussels aside in a warm serving dish.
• Cook the liquid in the pot over high heat until reduced to about 3/4 cup.
• Stir in butter, lemon juice& tomato paste; pour over mussels.
• Garnish with remaining parsley& serve hot over your favourite pasta.