Pasta With A Lot Of Mussel Recipes

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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

PASTA WITH A LOT OF MUSSEL



Pasta with a Lot of Mussel image

Categories     Bread     Sauce     Pasta     Mussel     Boil

Yield 4 servings

Number Of Ingredients 15

Coarse salt
1 pound spaghetti
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1/2 pound chorizo, cut in half lengthwise, then sliced into half-moons
1 small red onion, chopped
3 garlic cloves, chopped
1 celery rib, finely chopped
1 small carrot, peeled and finely chopped
1 tablespoon fresh thyme leaves, chopped
Coarse black pepper
1 cup dry white wine
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
1 pound mussels (ask at the seafood counter to check that they have been scrubbed)
1/2 cup fresh flat-leaf parsley leaves (two handfuls), coarsely chopped
Crusty bread

Steps:

  • Bring a large pot of water up to a boil to cook the spaghetti. Add salt to the boiling water, add the pasta, and cook al dente.
  • Heat a large, deep skillet with a tight-fitting lid over medium heat with the EVOO. Add the chorizo and cook for 2 minutes, add the onions, garlic, celery, carrots, and thyme, and season with salt and pepper. Cook for 5 minutes, add the wine and fire-roasted tomatoes, and bring up to a bubble. Add the mussels and cover with the tight-fitting lid or some aluminum foil; cook until the mussels open, 4 to 6 minutes.
  • Discard any unopened shells. Using a slotted spoon, transfer the mussels to a bowl and cover with foil to keep warm. Add the drained cooked pasta and the parsley to the skillet with the chorizo and tomatoes, toss to coat in the sauce, and cook for 1 minute.
  • Divide the pasta among 4 serving plates and top each bowl of pasta with a portion of the mussels. Serve immediately with some crusty bread.

PASTA WITH SPICY MUSSELS



Pasta with Spicy Mussels image

This is a wonderful, inexpensive dish that's great for a crowd. The broth-like sauce is light, yet full of great flavor. I choose not to add any butter, but rather use the lighter taste of olive oil for the fat in this dish. A word of caution: this recipe feeds about 6, but takes up a lot of room, especially once the mussels are all opened in their shells. I gave a small hint at the end of how one might serve this without overflowing their bowl. You might also like to spoon the pasta into individual serving bowls, and then top each one with mussels and broth, whichever you prefer. Use your best judgment!

Provided by Kozmic Blues

Categories     Mussels

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs mussels, scrubbed and de-bearded
1 lemon
1 1/2 teaspoons salt
1 lb your favorite pasta
2 tablespoons extra virgin olive oil
3 shallots, minced
5 cloves garlic, sliced paper-thin
1/2-1 teaspoon crushed red pepper flakes, to taste
2 cups fish stock (chicken or vegetable ok - can sub 1 cup white wine and 1 cup stock as well)
1 (14 ounce) can diced tomatoes with juice
salt & freshly ground black pepper, to taste
1/4 cup fresh basil leaf, torn
1 loaf crusty bread, for serving

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • The following step is optional, but it works really well.
  • After you’ve given the mussels a quick scrub and pulled off any of the beards, place them in a large bowl filled with cold water and several ice cubes.
  • Squeeze the juice of the lemon into the water, toss in the squeezed halves, and add the heaping tsp of salt.
  • Allow mussels to sit for about ½ an hour, and they will “spit” out any sand or other stuff that might be inside their shells.
  • (This is an old Neapolitan trick my husband’s mother used for all shellfish).
  • After about ½ hour, drain mussels, give then a quick rinse under come running cold water and set aside while you make the broth.
  • Preheat large skillet over medium heat, and add olive oil.
  • Next add the minced shallots, and sauté for a minute or two.
  • Add the sliced garlic, and crushed red pepper to taste, and sauté for another minute, careful not to let the garlic get too brown.
  • Slowly add the fish stock.
  • (If using wine and stock, add the wine first, bring it up to a boil and then add the fish stock) Let the stock simmer for a few minutes with the shallot and garlic, and then add the diced tomatoes.
  • When sauce comes to a boil, add the mussels to the pan, give then a quick toss, and put the lid on and let stem for about 3-5 minutes.
  • Add pasta to boiling water and cook for 7 minutes, or until done to your liking.
  • When mussels have all opened, turn off the heat, give them another stir to get all the liquid up from the bottom, add the fresh basil and put the lid back until the pasta is finished.
  • Drain pasta.
  • To Serve: Unless you have an enormous pasta-serving bowl, here’s what I suggest.
  • Add a couple ladles of the cooking broth in the bottom of your serving bowl and add about half of the pasta.
  • Scoop out about half of the mussels with broth and lay over top the pasta until bowl is filled.
  • Add the remaining pasta back into the skillet with the rest of the broth and mussels.

Nutrition Facts : Calories 704.9, Fat 12.1, SaturatedFat 2.1, Cholesterol 43.2, Sodium 1746.2, Carbohydrate 110.3, Fiber 6.6, Sugar 4, Protein 37.6

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS



Pasta With Mussels, Tomatoes and Fried Capers image

The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 15

Salt, as needed
8 ounces calamarata, rigatoni or other short pasta
4 tablespoons extra-virgin olive oil
2 tablespoons drained capers, patted dry
3 garlic cloves, 1 minced, 2 thinly sliced
1/3 cup panko bread crumbs
Large pinch of red-pepper flakes
2 cups diced ripe, fresh tomatoes (2 medium tomatoes)
Freshly ground black pepper, as needed
Fresh lemon juice, to taste
1/2 cup dry white wine
3 large sprigs fresh oregano or marjoram
2 pounds mussels, rinsed and debearded
1 tablespoon unsalted butter, at room temperature, cut into small pieces
1/4 cup torn fresh basil or mint

Steps:

  • Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
  • As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
  • Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
  • Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
  • Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
  • When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
  • Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.

PASTA WITH A LOT OF MUSSEL



Pasta With a Lot of Mussel image

Make and share this Pasta With a Lot of Mussel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mussels

Time 44m

Yield 4 serving(s)

Number Of Ingredients 15

coarse salt
1 lb spaghetti
2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage, cut in half lengthwise, then sliced into half-moons
1 small red onion, chopped
3 garlic cloves, chopped
1 celery rib, finely chopped
1 small carrot, peeled and finely chopped
1 tablespoon fresh thyme leave, chopped
coarse black pepper
1 cup dry white wine
1 (15 ounce) can diced fire-roasted tomatoes (Muir Glen brand)
1 lb mussels, scrubbed
1/2 cup fresh flat leaf parsley, coarsely chopped
crusty bread

Steps:

  • Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
  • While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
  • Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
  • Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
  • Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
  • Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
  • Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
  • Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
  • Serve immediately with the crusty bread.

Nutrition Facts : Calories 907.7, Fat 32.9, SaturatedFat 9.9, Cholesterol 81.7, Sodium 1055.9, Carbohydrate 96.5, Fiber 4.8, Sugar 4.2, Protein 42.9

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From bachelorrecipe.com


SPAGHETTI WITH MUSSELS RECIPE - GREAT BRITISH CHEFS
Once the shells have opened, set aside, reserving the mussel cooking juices. 2. Heat the oil in a large frying pan, then fry the garlic and chilli flakes until the garlic is tender and just starting to brown. Add the reserved mussel liquid, then simmer until you have a thin sauce. 3.
From greatbritishchefs.com


ITALIAN MUSSELS AND PASTA - MEHR SAFFRON
Make sure to cover and then reduce the heat down to medium. Cook until mussels completely open for four to six minutes. Transfer the mussels into a larger bowl with the use of a slotted spoon. Discard the unopened mussels. Step 4 . Strain mussels broth through fine-mesh sieve to tomato sauce. Then, stir in the crushed red peppers and then ...
From mehrsaffron.com


PASTA WITH STEAMED MUSSELS, A SEA BREEZE IN A DISH - TETI'S FLAKES
2020-03-06 Add 2 tbsp of salt and after 1 minute the spaghetti. Chop finely the chili pepper, the garlic and the onion. Finely chop the parsley and set aside. In a large pan add water, enough to cover the bottom, around 250-300 ml. After boiling add …
From tetisflakes.com


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Top Asked Questions

How to cook mussels in spaghetti sauce?
When the pasta is ready, toss the shelled mussels into the sauce. Taste the tomato base and add seasoning as needed. Then add the pasta using a fork (don't drain the pasta, just take it from the water and place directly into the sauce). Toss the spaghetti and sauce gently and if too dry, add some of the pasta water.
What is mussel pasta?
Creamy mussel pasta made with plump juicy mussels combined in a creamy garlic-flavoured sauce is a quick and easy dish that is ready in less than half an hour. Serve this creamy mussel pasta sauce on a bed of freshly cooked linguine or spaghetti, and sprinkle with parmesan cheese. **As an Amazon affiliate, I earn from qualifying purchases.**
How do you cook Linguine with mussels and cream?
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.
What to do with mussels?
Mix the bread crumbs, parsley, and garlic, put it on top of mussels, bake, and you’re good to go! You can prepare this mussel dish in under an hour, but it’s a recipe that will wow your guests at the dinner table. 7. Mussels Saganaki Recipe (Greek Midia Saganaki)

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