Italian Mussels Pasta Recipes

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PASTA WITH MUSSELS IN TOMATO SAUCE



Pasta With Mussels in Tomato Sauce image

Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.

Provided by Martha Rose Shulman

Categories     dinner, lunch, pastas, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 can chopped or whole tomatoes (14.5 ounces)
3 fat garlic cloves; 1 crushed, 2 minced
1 shallot, chopped
1/2 cup dry white wine
2 pounds mussels, rinsed, scrubbed and beards removed
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme or marjoram, or both
Pinch sugar
Salt to taste
3/4 pound linguine or other pasta
1/4 cup chopped flat leaf parsley

Steps:

  • Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
  • Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
  • Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
  • Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
  • Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
  • Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
  • Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams

MUSSELS AND PASTA WITH CREAMY WINE SAUCE



Mussels and Pasta with Creamy Wine Sauce image

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 1

Number Of Ingredients 10

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

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.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

CONCHIGLIE WITH CLAMS AND MUSSELS



Conchiglie With Clams and Mussels image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound conchiglie (small shells) pasta
1 pound broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound small littleneck clams, scrubbed
1 pound mussels, debearded
1 cup white wine
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.
  • Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.
  • In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.

MUSSELS ITALIANO



Mussels Italiano image

This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.

Provided by CountryLady

Categories     Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 1/4 lbs mussels
2 tablespoons butter
1 1/2 tablespoons onions, minced
1 garlic clove, minced
1 small tomatoes, chopped
1/4 teaspoon oregano
salt & freshly ground black pepper (to taste)
1/4 cup dry white wine

Steps:

  • When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
  • If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
  • Just before cooking, wash the mussels in several changes of cold water.
  • Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
  • To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
  • Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
  • Melt butter in a medium sized pot; saute onions til clear.
  • Add garlic& stir for another minute.
  • Add tomato, oregano, salt& pepper and cook until tomato is soft.
  • Add wine& bring to a slow boil.
  • Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
  • At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
  • Discard any that don't open.
  • Divide into serving bowls& cover with broth.
  • If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.

MUSSELS MARINARA DI AMORE



Mussels Marinara di Amore image

Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Provided by donnamaria

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

Steps:

  • In a large skillet over medium heat, warm oil and saute garlic until transparent.
  • Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
  • Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 52.8 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 0.8 g, Sodium 187.8 mg, Sugar 2.4 g

ITALIAN MUSSELS



Italian Mussels image

Make and share this Italian Mussels recipe from Food.com.

Provided by swiz58

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs mussels
4 tablespoons olive oil
4 green onions, chopped
2 tomatoes, chopped
1/2 cup white wine
1/2 teaspoon oregano
1/2 teaspoon salt
1 pinch pepper
1 pinch red chili pepper
2 tablespoons parsley, chopped
2 garlic cloves, minced

Steps:

  • Cook onion and garlic in oil for 5 minutes.
  • Stir in tomatoes, wine and seasonings.
  • Simmer 5 minute.
  • Add mussels.
  • Cook covered until the shells open.
  • Sprinkle with parsley.
  • Serve the broth as a soup if desired.

Nutrition Facts : Calories 358, Fat 18.8, SaturatedFat 2.9, Cholesterol 63.7, Sodium 949.5, Carbohydrate 13.3, Fiber 1.2, Sugar 2.3, Protein 28.1

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From cookingwithnonna.com


ITALIAN STUFFED BAKED MUSSELS (COZZE ARRAGANATE) - THE …
2021-10-16 Cozze arraganate are a typical recipe from Puglia. In this wonderful reason, thanks to the many farms, mussels are one of the main foods of the coastal areas, and this is one of the best known recipes. SERVINGS:4-6 INGREDIENTS: 2 pounds small-to-medium mussels, scrubbed, with beards removed Dry white wine (optional) 1/4 cup fresh bread crumbs 3 …
From theitalianrecipes.com


MUSSEL PASTA (ITALIAN RECIPE WITH OLIVES AND TOMATOES)
2021-06-06 Prepare the Mussel Pasta Sauce. Melt the butter and one tablespoon of extra virgin olive oil in a sauté pan over medium heat, then add the garlic, black olives, anchovy and parsley. Increase the heat, then add the tomato sauce and two tablespoonfuls of water, salt and pepper. Reduce the heat and simmer for 15 to 20 minutes.
From christinascucina.com


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