VESUVIO PASTA WITH MUSSELS AND BLACK BEANS
This delicious version of a traditional Neapolitan pasta with mussels and beans recipe not only looks and tastes beautiful but is healthy and nutritious too.
Provided by Jacqueline De Bono
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
- Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
- Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
- Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
- Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
- Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
- Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
- Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
- When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.
Nutrition Facts : Calories 657 kcal, ServingSize 1 serving
PASTA WITH BEANS AND MUSSELS
Provided by Mark Bittman
Categories dinner, pastas, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams
PASTA WITH BEANS AND MUSSELS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
- Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
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
MUSSELS PASTA
This is a great pasta recipe with mussels. You can use all mussels or half mussels and half clams. Use as little or as much chile as you can stand.
Provided by mannkochtgut
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes.
- Heat 1 tablespoon olive oil in a skillet and cook peeled garlic for 1 minute. Add mussels and cook until they open, about 8 minutes. Transfer mussels to a bowl. Pour in white wine and allow to evaporate. Remove garlic, but save cooking liquid.
- Heat 1 tablespoon olive oil in a separate skillet and cook clams until they open, about 8 minutes. Remove 1/2 of the mussels and 1/2 of the clams from their shells. Discard any unopened shells. Add all mussels and clams, with and without shells, and cooking liquid to the tomato sauce. Season with red pepper flakes and simmer for a few minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add spaghetti to tomato sauce. Mix in parsley and season with salt and pepper. Serve with Parmesan on the side.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 11.4 g, Cholesterol 55.2 mg, Fat 14.6 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 658.1 mg, Sugar 3.3 g
SPAGHETTI WITH MUSSELS AND WHITE BEANS
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Provided by Sara Jenkins
Categories Bean Pasta Shellfish Tomato Dinner Seafood Mussel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
- Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
PASTA WITH MUSSELS IN TOMATO SAUCE
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
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
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