Best Darn Mussels Youll Ever Eat With Pasta Food

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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

BEST DARN MUSSELS YOU'LL EVER EAT - WITH PASTA



Best Darn Mussels You'll Ever Eat - With Pasta image

I found this recipe on canadiancove.com and I'm putting it here for safe keeping. It's the best I've ever used. The website says "A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in the 1993 National Mussel Recipe Contest" I doubled this recipe and used 1 large jalapeno with seeds and it turned out perfectly.

Provided by partysweets

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/3 lbs angel hair pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup onion, minced
2 teaspoons fresh rosemary, minced
1 -2 medium jalapeno pepper, de-seeded and finely chopped (use seeds if you're adventurous)
2 tablespoons fresh basil (optional)
1 cup Chardonnay wine
2 lbs mussels
1/2 cup heavy cream
1 cup swiss cheese (or montery jack)
1 tablespoon flour
salt and pepper

Steps:

  • Grate cheese and toss in a bag with flour, set aside.
  • Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
  • In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute.
  • Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open.
  • Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.
  • To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
  • Remove from heat and pour over mussels and pasta.
  • Garnish, then serve with crusty French bread and salad if desired.
  • Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.

Nutrition Facts : Calories 1140.3, Fat 38.5, SaturatedFat 17.6, Cholesterol 144.5, Sodium 727.8, Carbohydrate 129.5, Fiber 5.4, Sugar 6, Protein 55.4

SARASOTA'S CREAMY MUSSELS OVER PASTA WITH HERB BREAD



Sarasota's Creamy Mussels over Pasta With Herb Bread image

Easy and flavorful. A rich creamy broth which can be served over angel hair pasta and crusty bread slathered with a herb butter. Now you can make your own butter, however, you can also buy a stick of herb butter right from any major grocery store which is great to keep on hand. The mussels open in a light creamy broth with tons of flavor, served in a large bowl so the bread and pasta can soak up all the good sauce. A fair amount of ingredients, but nothing hard. This recipe is for 8, but you can easily cut it in half.

Provided by SarasotaCook

Categories     Mussels

Time 50m

Yield 8 Bowls of Mussels, 8 serving(s)

Number Of Ingredients 21

1 lb angel hair pasta
4 lbs mussels (I use anywhere between 3-4 lbs, about 1/3-1/2 lb per person)
1 large fennel bulb, core removed and thin sliced
1 large onion, cut in quarters and thin sliced
1 large leek, thin sliced
2 tablespoons minced garlic
1 (15 ounce) can diced tomatoes
1 1/2 cups white wine
1/2 cup brandy (I just get one of those little "airline" bottles if you don't keep any on hand, works great)
2 cups vegetable stock
1 cup heavy cream
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, fine chopped
1/4 cup fresh chives
1 lemon (1/2 squeezed, 1/2 cut in slices)
1/8 cup butter
salt
pepper
8 teaspoons herb butter (as I mentioned, I buy mine right at the grocery store, or you can make your own favorite)
8 slices Italian bread (toasted)
1/2 teaspoon paprika

Steps:

  • Base Flavors -- In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes). Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol), then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality) and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer).
  • Mussels -- Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally. Cook until they all open.
  • Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close), and if they are cracked, toss them.
  • Finishing -- As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes).
  • Mussels -- Finish the mussels by adding in the parsley, chives and cream. Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout.
  • Serving -- Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor. OUTSTANDING!
  • NOTE: As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.

BEST DARNED MUSSELS YOU EVER HAD



Best Darned Mussels You Ever Had image

After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.

Provided by FoodFromSicily

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
1 lb linguine
2 cups semi- sweet white wine
1 quart chicken stock (I use the kind in the paper box)
1 whole bulb of garlic
1 lemon, juice of, fresh
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 tablespoons sugar
1 cup margarine
2 tablespoons extra virgin olive oil

Steps:

  • Clean and debeard mussels and throw away any open ones.
  • In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
  • Add salt and pepper, parsley and paprika to the garlic.
  • Add chicken stock and lemon juice and simmer. (15-20 minutes).
  • Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
  • While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
  • When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
  • Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
  • Serve with Italian bread if you like.

Nutrition Facts : Calories 1702.8, Fat 72.3, SaturatedFat 12.9, Cholesterol 197.7, Sodium 3707.9, Carbohydrate 133.5, Fiber 4.7, Sugar 13.8, Protein 103.4

MUSSELS WITH WHITE WINE AND PASTA



Mussels With White Wine and Pasta image

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.

Provided by English_Rose

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

11 ounces penne
2 1/2 lbs mussels
2 garlic cloves
4 tablespoons flat leaf parsley, leaves
7 ounces unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup white wine
2/3 cup heavy cream

Steps:

  • Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
  • Heat half the butter with the oil, then add the garlic and mussels.
  • Pour in the wine, season, cover and cook over a high heat until the mussels open.
  • Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
  • Heat the remaining butter in a pan, and add the mussel juices and the cream.
  • Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
  • Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.

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