Fettuccine With Mussels Recipes

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 AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery 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.

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, LEEKS AND TOMATOES

Steps:

• This gorgeous dish is perfect for a special little dinner.
• As well as being easy to make, it tastes and looks wonderful, too.
• Choose cultured mussels as they are easy to clean and have lots of meat inside. Scrub mussels under cold running water; cut off any hairy beards.
• Discard any that do not close when tapped.
• Trim leeks, discarding dark green parts.
• Slice in half lengthwise and wash well.
• Cut into thin 1 1/2-inch long strips an d set aside. In large pot of boiling water, cook fettuccine until al dente (tender but firm); drain and return to pot. Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute. Add mussels, leeks, tomatoes and wine; cover and bring to boil.
• Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open). Pour tomato mixture over fettuc cine; add parsley, and pepper to taste. Toss to mix and serve on dinner plates or in large individual bowls.

FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS

Steps:

• Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
• Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
• Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.

SQUID INK FETTUCCINE WITH BLACK MUSSELS RECIPE BY TASTY

Steps:

• Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
• Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes, or until it does not spring back when poked.
• On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
• Dust the dough sheets with flour and fold each sheet onto itself 4-5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
• Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6-8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
• Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
• Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
• Enjoy!

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.