OYSTERS WITH LINGUINE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
- Saute scallions, parsley and garlic in hot oil over medium heat until softened.
- Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
- Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
- Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
- Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
- Serve oyster sauce over linguine, sprinkled with cheese.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
MUSSELS AND PIPIS IN OYSTER SAUCE
Make and share this Mussels and Pipis in Oyster Sauce recipe from Food.com.
Provided by Dropbear
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a wok and add about a centimetre of water to cover the bottom.
- Add the mussels and pipis and cover with a tight-fitting lid.
- Steam for a few minutes and remove shellfish to a bowl as they open.
- With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
- Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
- Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
- Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
- Serve in individual bowls with rice or fine egg noodles.
Nutrition Facts : Calories 248.6, Fat 5.6, SaturatedFat 1.1, Cholesterol 70, Sodium 1206.9, Carbohydrate 17.5, Fiber 0.1, Sugar 6.3, Protein 30
MUSSELS IN GARLIC BUTTER SAUCE
A great recipe for a light mid week meal. Very tasty, healthy and quick to make.
Provided by afronia1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
- Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
- Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
- Place the mussels into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.
MUSSELS WITH CHILI, GARLIC AND BASIL
Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.
Provided by PetsRus
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
- Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
- Add the oyster and fish sauce, stir and then add the stock and the mussels.
- Cover and cook on a medium heat, or until the mussels have opened and are cooked.
- Taste the sauce or it needs extra fish sauce or water.
- Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.
Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4
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