MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE
Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy.
Provided by Shawn Williams
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
- Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
- Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
- When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.
Nutrition Facts : ServingSize 1, Calories 603 calories, Sugar 2g, Sodium 625mg, Fat 23g, SaturatedFat 11.8g, Carbohydrate 54g, Fiber 2g, Protein 35.3g, Cholesterol 117mg
SHUCKERS' PORTUGUESE MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
- Meanwhile, clean and de-beard the mussels, and then set aside.
- Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
- Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
- Serve the bowl of mussels with the warm garlic bread.
PORTUGUESE-STYLE MUSSELS OVER LINGUINE
Make and share this Portuguese-Style Mussels over Linguine recipe from Food.com.
Provided by Scarlett516
Categories Portuguese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Remove the skin from the sausage and chop into 1/4-1/2 inch pieces. Combine the olive oil and sausage into a large, deep pot over medium heat. Cook, stirring, for about 5 minutes.
- When the sausage begins to brown, add the garlic.
- Cook 1 or 2 minutes, stirring occasionally, then add the tomatoes and 1/4 cup basil.
- Cook 1-2 minutes, stirring, until tomatoes are softened. Add the water if you are not using canned tomatoes. Stir, add the mussels, cover, and turn heat to high.
- Salt the boiling water and cook the pasta until it is al dente.
- Cook the mussels, shaking the pot occasionally until all the mussels are open, about 10 minutes.
- Drain the pasta, place in a large serving bowl, and pour the mussels and sauce over the pasta.
- Garnish and serve.
Nutrition Facts : Calories 647.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 63.7, Sodium 658.7, Carbohydrate 95.5, Fiber 4.2, Sugar 3.1, Protein 42.4
MUSSELS PORTUGUESE STYLE
This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.
Provided by threeovens
Categories Mussels
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare mussels, discarding any that will not close after a light tap.
- Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
- Add chicken broth and wine. Allow to come to a boil.
- Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
- Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.
Nutrition Facts : Calories 388, Fat 19.3, SaturatedFat 3, Cholesterol 63.5, Sodium 1033.4, Carbohydrate 11.3, Fiber 0.1, Sugar 0.7, Protein 29.6
PORTUGUESE-STYLE STEAMED MUSSELS
Provided by Amanda Hesser
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves. Heat for 1 minute, then add garlic, onion and red bell pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, sausage and wine. Simmer for 5 minutes.
- Add mussels. Cover and steam until mussels open, about 5 minutes. Remove mussels to serving bowls. Return pot to medium heat, and add parsley, cilantro and black pepper to taste. Spoon sauce over mussels, and serve immediately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1334 milligrams, Sugar 4 grams
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