MUSSEL PESTO PUTTANESCA
A recipe is a wonderful mixer of different flavors and very quick to put together as a last minute meal.
Provided by Lt. Amy
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put basil, Italian parsley, walnuts, olive oil, garlic, lemon juice and salt in food processor. Blend until basil and parsley are chopped up small to make pesto.
- Cook pasta according to package directions.
- Place pasta in serving dish, mix in pesto mixture.
- Add all other ingredients, toss and serve.
Nutrition Facts : Calories 471.3, Fat 26.5, SaturatedFat 4.1, Cholesterol 6.3, Sodium 446.3, Carbohydrate 49, Fiber 4, Sugar 2.8, Protein 11.7
PUTTANESCA SAUCE
Provided by Food Network
Time 1h30m
Yield about 4 cups of sauce
Number Of Ingredients 12
Steps:
- In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
- Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.
MUSSELS WITH PESTO AND TOMATOES
yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine.
Provided by chia2160
Categories Mussels
Time 29m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
- add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
- Stir in the tomatoes and season with salt and pepper.
- In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
- Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
- Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
- Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.
Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
LINGUINE PUTTANESCA WITH SMOKED MUSSELS AND CRAB
Puttanesca ("harlot sauce", roughly translated) is one of my favorite Italian pasta dishes. This is a modified version of Rachel Ray's Puttanesca in which I use smoked mussels (the kind in a tin) and and fish sauce as an alternative to anchovies. I also toss in IMITATION crab meat.
Provided by CookETC
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil on medium heat.
- Add smoked mussels, with liquid, and cook for about 5-7 minutes smashing up the mussels.
- Lower heat to medium-low and add fish sauce, garlic, red pepper flakes, black pepper, and dried parsley, cooking for about 2-3 minutes.
- Add crushed tomatoes, chicken broth, black olives, and green olives, cooking for about 15 minutes.
- Add imitation crab meat and cook another 5 minutes.
- Cook and drain linguine noodles, then toss with the puttanesca sauce.
- Set out grated romano or parmesan for topping.
- Serve with garlic bread.
Nutrition Facts : Calories 389.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 11.3, Sodium 1033.3, Carbohydrate 61.1, Fiber 4.7, Sugar 5.4, Protein 15.2
LINGUINE WITH PESTO AND MUSSELS RECIPE - (4.5/5)
Provided by neysa
Number Of Ingredients 10
Steps:
- For Pesto: Combine basil, nuts, and garlic in food processor. Blend. Add in olive oil until creamy. Add salt and pepper to taste. Cook mussels according to Chezus' instructions. Cook pasta to al dente. Strain pasta and combine with pesto, tomatoes, and mozzarella. Spoon mussels on top and serve with crusty bread.
PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
MUSSELS IN RED PESTO
Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine
Provided by Good Food team
Categories Dinner, Main course
Time 12m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
- Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Protein 25 grams protein, Sodium 1.49 milligram of sodium
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
MUSSELS ON THE HALF SHELL WITH PESTO
Categories Food Processor Garlic Shellfish Cocktail Party Valentine's Day Mayonnaise Parmesan Basil Mussel White Wine Chill Bon Appétit
Yield Makes 40
Number Of Ingredients 11
Steps:
- Bring first 5 ingredients to boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.
- Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate.
- Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
- Spoon mussels and pesto into reserved shells. Arrange on platter.
PASTA PUTTANESCA
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams
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PESTO MUSSELS & TOAST | SEAFOOD RECIPE | JAMIE OLIVER …
From jamieoliver.com
Servings 2Total Time 14 minsCategory Healthy Dinner IdeasCalories 471 per serving
- Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
- Trim and finely slice the courgettes, and halve the cherry tomatoes.Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away.
- You can find a recipe for my Super-quick batch pesto, if you'd like to have a go at making your own.Turn the heat under the pan up to full whack and tip in the mussels.
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