PASTA WITH SMOKED MUSSELS AND TOMATOES
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
- Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
- Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
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
SPAGHETTI WITH MUSSELS AND TOMATOES
This simple pasta dish uses canned mussels that are marinated in a smoked paprika and fennel tomato sauce, making the sauce for this pasta nearly finished! Add salt to some halved cherry tomatoes to let them juice out slightly and combine it with the canned mussels and sauce, and a bit of pasta cooking water to complete the dish. It's as simple as that!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
- While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
FETTUCCINE WITH MUSSELS
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the olive oil, water, white wine and garlic in a large pot over medium heat. Add the mussels and steam according to the technique described in the basic steamed mussels recipe. Remove the mussels from their shells and set aside. Strain the cooking liquid and place in a medium-size saucepan. Cook over medium heat until reduced to 1 cup.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook just until al dente, about 10 minutes. Drain. Add the cream and the mussels to the sauce and cook for 1 minute. Season to taste with salt and pepper.
- Place the pasta in a large bowl. Add the sauce and the parsley and toss to coat well. Divide among 4 pasta bowls and serve immediately.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 11 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 765 milligrams, Sugar 4 grams
FETTUCCINE WITH MUSSELS, LEEKS AND TOMATOES
Make and share this Fettuccine with Mussels, Leeks and Tomatoes recipe from Food.com.
Provided by Robin Cowdrey
Categories Mussels
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- This gorgeous dish is perfect for a special little dinner.
- As well as being easy to make, it tastes and looks wonderful, too.
- Choose cultured mussels as they are easy to clean and have lots of meat inside. Scrub mussels under cold running water; cut off any hairy beards.
- Discard any that do not close when tapped.
- Trim leeks, discarding dark green parts.
- Slice in half lengthwise and wash well.
- Cut into thin 1 1/2-inch long strips an d set aside. In large pot of boiling water, cook fettuccine until al dente (tender but firm); drain and return to pot. Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute. Add mussels, leeks, tomatoes and wine; cover and bring to boil.
- Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open). Pour tomato mixture over fettuc cine; add parsley, and pepper to taste. Toss to mix and serve on dinner plates or in large individual bowls.
Nutrition Facts : Calories 753, Fat 18.7, SaturatedFat 3.5, Cholesterol 167.3, Sodium 1018.3, Carbohydrate 87, Fiber 5.7, Sugar 6.9, Protein 55.1
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- Heat 3 tablespoons of the olive oil in a large, deep skillet until shimmering. Add the onion and garlic and cook over moderate heat until fragrant and softened, about 6 minutes. Increase the heat to moderately high, add the wine and boil until reduced to 1/2 cup, about 12 minutes. Add the tomatoes, crushed red pepper and mussels. Cover and cook until the mussels open, about 5 minutes. Transfer the mussels with a slotted spoon to a large warmed bowl. Season the sauce with salt and pepper, cover and remove the skillet from the heat.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pasta and the water to the sauce and toss over low heat for 1 minute. Add the pasta and the sauce to the mussels and toss. Sprinkle with the parsley, drizzle with the remaining 2 tablespoons of olive oil and serve.
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