Linguine With Mussels And Fresh Herbs Food

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE

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 AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE

Steps:

• Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
• Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
• Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
• When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.

TEQUILA RUN PASTA WITH SHRIMP AND MUSSELS IN SPICY TOMATO SAUCE

Steps:

• Using a large stockpot or deep large metal skillet (heated to medium heat), add 1-2 tablespoons of olive oil, garlic, minced jalapeño, and red onions. Saute until slightly softened, and the oil is fragrant. Add the fish stock or chicken broth and tequila. Let the broth come to a good simmer or slight bubble, Add the tomatoes, and tomatoes paste, 1 teaspoon of sugar, kosher salt, and fresh ground pepper. Stirring to combine, let it come back to a simmer for about 7 minutes. Start pasta water at this time. Add Mussels to the sauce, cook about 5 minutes, add shrimp cook another 3-4 minutes. Remove from heat.
• After Bringing salted water to a rolling boil in the pasta pan, add pasta and cook until Al dente, if you are unsure read package directions for your brand of pasta). Drain and rinse pasta if desired. Toss in a little olive oil to coat noodles. Add 1 to 2 ladles of sauce only, toss to coat. Place in a serving dish, add mussels and shrimp to top and desired amount of sauce (reserve rest for later) Top with jalapeño slices and lime slices, additional fresh oregano leaves, and cilantro leaves may be used to garnish or enhance.

LINGUINE WITH MUSSELS AND HAKE

Steps:

• Place the shallot, garlic and white wine in a large saucepan and bring to the boil. Add the mussels, cover and cook for 4 to 5 minutes, shaking the pan a few times until the mussels have opened. Remove the mussels from the saucepan and discard any that have not opened. Reserve the cooking liquid in the saucepan and add in the hake. Cover and cook gently for 3-4 minutes until the hake is just cooked through - don't allow it to boil. Put a large colander over a bowl and tip the fish into the colander, allowing the liquid to strain into the bowl. Break the hake into chunks. Meanwhile cook the linguine as per packet instructions. When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid. Return the pasta to the saucepan along with the reserved cooking liquid. Rinse the saucepan the mussels and hake were cooked in, then pour the reserved cooking liquid from the bowl back into the saucepan, leaving any fine grit in the bottom of the bowl. Simmer for a minute or two, then pour in the cream and simmer to reduce a little. Add the cheese, stir and allow it to melt. Add the capers and stir through. Pour the sauce into the sauce pan with the pasta along with the mussels and chunks of hake and mix gently. Return the saucepan to a low heat for a couple of minutes to heat through. Taste and season with a little salt and black pepper.

MUSSELS MARINIERE WITH LINGUINE

Steps:

• Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
• Divide pasta into 4 bowls and spoon mussels over noodles.
• Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

SARASOTA'S CREAMY MUSSELS OVER PASTA WITH HERB BREAD

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.

LINGUINE WITH MUSSELS

Steps:

• Bring a large pot of water to boil. Cook linguine pasta according to the package directions.
• Heat a large skillet over medium high heat. Add butter to melt. Mix in shallots and garlic for 2-3 minutes until soften.
• Pour in wine and chicken stock and simmer for a minute.
• Add mussels to the pan, cover and reduce heat to simmer for 7-10 minutes until the mussels open and are heated through.
• Toss cooked pasta with the mussels. Garnish with parsley to serve.

LINGUINE WITH MUSSELS

Steps:

• Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
• Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
• While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
• Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

LINGUINE WITH MUSSELS AND FRESH HERBS

Steps:

• Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
• Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
• Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

LINGUINE WITH MUSSELS AND LEMON CREAM SAUCE

Steps:

• Thoroughly rinse the mussels, brushing and deburring. Discard opened shells. Rinse the lemon in hot water, dry, zest the peel and squeeze the juice.
• Cook the pasta in boiling salted water until al dente.
• Peel the shallots and garlic and finely dice both. Sauté together in a large skillet in hot oil and butter until translucent. Deglaze with the white wine and the vermouth, bring to boil, then reduce heat. Stir in 2 tablespoons of lemon juice and crème fraiche. Add the mussels, cover and simmer for about 5 minutes. Occasionally shake up and possibly add some pasta water if the sauce becomes too thick. Season with salt, red pepper flakes and lemon zest. Discard any mussels that have not opened.
• Drain the pasta, add to the mussels and toss everything well. Transfer to plates and serve garnished with fresh herbs.