Pasta Mussels Lemon Garlic Recipes

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MUSSELS IN LEMON GARLIC-BUTTER SAUCE



Mussels In lemon Garlic-Butter Sauce image

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Provided by Linda Nortje

Categories     Appetizers / Snacks

Time 30m

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1 Onion, small, finely chopped
2 teaspoon Fresh Garlic, crushed
1/2 teaspoon Chili Flakes
1 cup Dry White Wine
1 cup Fresh Cream, (whipping cream)
450 grams Half Shell Mussels, ( 1 pound )
Salt and Black Pepper, to taste
1 Lemon, juice and zest
1/2 cup Parsley, chopped

Steps:

  • Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
  • Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
  • Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
  • Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley

Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

LEMON AND GARLIC STEAMED MUSSELS



Lemon and Garlic Steamed Mussels image

Provided by Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 4

2 dozen fresh, small to medium-sized mussels
3 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced

Steps:

  • 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
  • 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
  • 3. SERVE immediately with crusty bread for dunking.

MUSSELS AND PASTA WITH CREAMY WINE SAUCE



Mussels and Pasta with Creamy Wine Sauce image

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

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

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

SPAGHETTI WITH MUSSELS, LEMON, AND SHALLOTS



Spaghetti with Mussels, Lemon, and Shallots image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

Coarse salt
1 pound spaghetti
6 tablespoons extra-virgin olive oil, divided
3/4 cup diced shallots (4 large shallots)
1 teaspoon red-pepper flakes
1/4 cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves
3/4 cup dry white wine
2 pounds mussels, scrubbed and beards removed
1/2 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
  • Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
  • Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and 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.

MUSSELS IN A LEMON, GARLIC, AND WHITE WINE SAUCE



Mussels in a Lemon, Garlic, and White Wine Sauce image

I created this in an effort to emulate a dish we liked at a local Italian restaraunt. I think it's pretty similar, but would have to eat the restaraunt version again to be sure! Either way, my boyfriend loved it...he rated it an enthusiastic A-Plus!! I live nowhere near an ocean, so this recipe calls for frozen mussels...I couldn't even begin to tell you how to modify the recipe using fresh mussels.

Provided by Robyns Cookin

Categories     Mussels

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

10 ounces whole wheat linguine
2 tablespoons olive oil
2 tablespoons reduced fat margarine
5 garlic cloves, sliced thin
1/2 cup dry white wine
1 lemon, juiced
2 roma tomatoes, diced
2 teaspoons parsley
1/4 teaspoon red pepper flakes
kosher salt and pepper, to taste
1 lb mussels, steamed and 1/4 cup of the liqueur reserved
1/4 teaspoon cornstarch

Steps:

  • Saute the garlic in the olive oil and margarine over medium heat.
  • Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
  • Bring to a simmer. Let simmer for about 10 minutes.
  • Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
  • Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
  • Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
  • Serve over noodles.

Nutrition Facts : Calories 472.4, Fat 13.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 405, Carbohydrate 64, Fiber 1.8, Sugar 1.1, Protein 24.9

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