Linguine With Mussels And Arugula Cream Sauce Recipes
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
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
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
LINGUINE WITH MUSSELS
Categories Pasta Shellfish Quick & Easy Dinner Seafood Mussel Fall Winter Anniversary Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
- Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
- While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
- Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.
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