Mussels In Lemon Cream Sauce Over Fettucine Food

FETTUCCINE WITH MUSSELS, BASIL AND CREAM

Steps:

• Bring a kettle of water to a boil for the pasta.
• Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
• Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
• Boil the fettuccine about two minutes. Drain.
• Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.

MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
• In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
• Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
• Remove Mussels to serving dish. Discard any unopened mussels.
• In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
• Serve mussels immediately.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.

MUSSELS IN CURRY CREAM SAUCE

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

MUSSELS IN A LEMON, GARLIC, AND WHITE WINE SAUCE

Steps:

• Saute the garlic in the olive oil and margarine over medium heat.
• Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
• Bring to a simmer. Let simmer for about 10 minutes.
• Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
• Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
• Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
• Serve over noodles.

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 IN HERBED CREAM SAUCE

Steps:

• Remove beards and scrub mussels under cold running water.
• Discard any that remain open after handling.
• Put in a large bowl and refrigerate until needed[best if it is the same day!
• Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
• Add wine, cream, lots of black pepper and tomatoes.
• Bring to the boil, add the mussels and cover with a large lid.
• Shake of stir the mussels around a couple of times until they open[about 5 minutes].
• Transfer mussels to a large bowl, leaving the cream sauce in the wok.
• Boil the sauce with the lid off over a high heat until reduced by half.
• Add herbs, then pour sauce over the mussels.
• Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

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.

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.

STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE

Steps:

• Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
• Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
• Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.
• Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

MUSSELS IN LEMON CREAM SAUCE OVER FETTUCINE

Steps:

• Scrub shells and remove beards. Combine green onion, wine and water in a large pot. Bring to a boil then lower flame, cover and simmer about 5 minutes until shells open. Strain liquid into cup and discard unopened shells. Replace cover. Heat butter in a sauce pan. Add flour and cook about a minute stirring constantly (do not scorch). Stir in strained liquid until smooth. Bring to a boil and reduce to half. Stir in cream then lemon juice. Add Cayenne pepper, salt, lemon zest, and dill. Cook Fettuccine noodles per package directions. Peel and seed tomatoes. Chop small. Pour sauce over mussels and toss. Divide pasta among 4 bowls and spoon mussels and sauce over pasta sprinkle on tomatoes and green onion tops.