Mussels Luigi Recipes
STEAMED MUSSELS WITH LOVAGE
Provided by Sara Dickerman
Categories appetizer
Time 5m
Yield Serves 2 as a main course, 4 as an appetizer
Number Of Ingredients 8
Steps:
- In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper. Add 2 tablespoons of the lovage.
- Cover and place over high heat until most of the mussels open. Shake the pan and continue to cook for 1 minute. Transfer to a serving bowl; sprinkle with the remaining lovage. Serve with bread.
MELISSA'S MUSSELS
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
MUSSELS WITH LINGUINE
Provided by Marian Burros
Categories dinner, pastas, main course
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring water to boil for pasta.
- Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
- Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
- Chop whole onion.
- Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
- Meanwhile, mince garlic, and add it to onion as it cooks.
- When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
- Shuck mussels, discarding any that are not open.
- Cook linguine according to package directions.
- Add mussels to onion mixture, and heat through.
- Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
- Drain pasta.
- Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.
Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams
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