Spaghetti With Mussels Lemon And Shallots Recipes

SPAGHETTI WITH GARLIC MUSSELS IN BLACK OLIVE SAUCE

Steps:

• For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half. Add the cream and simmer until the sauce thickens. Remove from the heat.
• Place the kalamata olives, oil-cured olives, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor. Pulse until just smooth, but still a little chunky.
• Combine the cream sauce and olive sauce.
• For the mussels: Bring a pot of salted water to a boil.
• Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown. Add the paprika and pepper flakes. Add the mussels. Add the wine and cook to reduce by half. Add the lemon juice, then cover and cook until the mussels open. Throw away any mussels that don't open. Reserve the mussels and cooking liquid for later use.
• While the mussels cook, boil the pasta to al dente. Drain the pasta, reserving 1 cup of the cooking liquid. Stir in the butter, parsley and oregano. Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve.

SPAGHETTI WITH MUSSELS, LEMON, AND SHALLOTS

Steps:

• Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
• Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
• Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.