Linguine With Mussels And Fresh Herbs Recipes

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LINGUINE WITH MUSSELS AND FRESH HERBS



Linguine with Mussels and Fresh Herbs image

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

PASTA WITH CLAMS AND MUSSELS MARINIERE



Pasta with Clams and Mussels Mariniere image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 pound mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for pasta water
2 shallots, minced
4 cloves garlic, minced
Pinch dry red pepper flakes
1/2 pound clams
2 sprigs tarragon, leaves stripped
1 sprig thyme, leaves stripped
1 sprig fresh rosemary
1/2 cup dry white wine
12 ounces fresh fettucine
Salt
Freshly ground black pepper
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon leaves
1/4 cup grated Parmesan

Steps:

  • In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
  • In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
  • Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
  • Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE



Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce image

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Provided by Rita1652

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Steps:

  • In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
  • Add herbs lemon and wine.
  • Add mussels cover and steam 5 minutes till all are opened.
  • Remove mussels to a large bowl.
  • Keeping the juice in the pan whisk in the butter and pour over the mussels.
  • Garnish with herbs and lemon.

LINGUINE WITH MUSSELS



Linguine with Mussels image

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

2 medium shallots, finely chopped
2 tablespoons unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tablespoons heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley

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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