Black Spaghetti With Mussels Recipes

SPAGHETTI WITH GARLIC MUSSELS IN BLACK OLIVE SAUCE

Spaghetti with Garlic Mussels in Black Olive Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/2 cup white wine or chicken broth
1 small shallot, chopped
1/2 cup heavy cream
1/2 cup pitted kalamata olives
1/2 cup pitted oil-cured olives
2 tablespoons capers
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
2 cloves garlic
Salt
1 pound spaghetti
2 tablespoons olive oil
1 clove garlic, chopped
Pinch smoked paprika
Pinch crushed red pepper flakes
1 pound mussels, cleaned
1/2 cup white wine or chicken broth
Juice of 1/2 lemon
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano

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

Spaghetti With Mussels image

Spaghetti with the Mussels (Spaghetti con le cozze) are an unbeatable classic Italian main course, very tasty and with a spectacular scent of sea.

Provided by mypinchofitaly

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

450 g mussels, with the shell (frozen or fresh already clean)
180 g spaghetti
1 garlic clove
2 tablespoons extra virgin olive oil (EVOO)
1 teaspoon ground black pepper
1 tablespoon parsley

Steps:

If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
Boil the water (not salted) for spaghetti.
In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).
As soon as they are open, turn off the flame.
Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta). Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.

Nutrition Facts : Calories 699.3, Fat 20.1, SaturatedFat 3.1, Cholesterol 63, Sodium 651.5, Carbohydrate 86.3, Fiber 3.7, Sugar 2.8, Protein 40.4

SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)

Spaghetti With Mussels (Spaghetti Con le Cozze) image

A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.

Provided by Mario Batali

Categories Pasta Sauté Christmas Dinner Seafood Mussel Christmas Eve Potluck Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
1 pound spaghetti
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes

Steps:

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

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