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
APPETIZER MUSSELS
What timing! Although I have eaten mussels many times, October 17 was the very first time I cooked them, and (if I do say so myself!) they were great. A friend and I ate every last one, and he raved about the flavor the whole time. This is my own recipe.
Provided by CASEY52
Categories Appetizers and Snacks Seafood
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.5 g, Cholesterol 42.4 mg, Fat 12 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 7.3 g, Sodium 370.8 mg, Sugar 3.2 g
MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
MUSSELS IN RED SAUCE
Mussels in Red Sauce - Zuppa di Cozze in Tomato Sauce. An excellent appetizer to be enjoyed all year long.
Provided by rossella rago
Yield 2 Person(s)
Number Of Ingredients 7
Steps:
- Wash the mussels under fresh water, scrape the shells as necessary and remove all the beards. Add 2 tablespoons of extra virgin olive oil and 3 cloves of garlic into a pot. Once the garlic turns golden, add the mussels. Occasionally stir the mussels. After 4 minutes, add the white wine and 1 tablespoon of the parsley. Cook for another 3 minutes and set aside. By now all the mussels will have opened. Any mussels that do not open discard as they may not be good. In another pan, add 2 tablespoons of extra virgin olive oil and the other 3 cloves of garlic. Once the garlic turns golden, add the crushed tomatoes and salt and hot pepper as desired. Let the tomatoes cook for 4 minutes. Filter the broth from the mussels and add it to the sauce. Let everything cook for 3 more minutes. Add the mussels to the sauce and the remainder of the parsley. Cook for 7 more minutes and serve with crusty Italian bread.
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.
PASTA WITH MUSSELS AND SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams
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
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.
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.
More about "mussels in red pesto food"
EASY PESTO MUSSELS - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 15 minsServings 4Calories 350 per serving
- Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened, 1 min. Stir in tomatoes, wine, sorted mussels, salt and pepper. Cover and cook until mussels open, approx. 7 min.
- Divide mussels among 4 bowls, discarding any unopened shells. Stir pesto and lemon juice into reserved broth, ladle over mussels and serve with bread.
SPAGHETTI WITH PESTO AND MUSSELS - SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 20 minsCuisine ItalianCalories 497 per serving
- Bring a large pot of water to a boil. Add salt and cook the spaghetti according to the package instructions.
- Crush the garlic and add it to the wok. Stir and cook for 1 more minute, then add the cooked spaghetti.
PESTO MUSSELS & TOAST | SEAFOOD RECIPE | JAMIE OLIVER RECIPES
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.
MUSSELS RECIPES - JAMIE OLIVER
From jamieoliver.com
STEAMED MUSSELS WITH PESTO AND TOMATOES - FOOD AND …
From foodandwine.com
4/5 Total Time 30 minsServings 8
- 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.
MUSSELS IN TOMATO-BASIL WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 4
- Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
- Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.
- Pour: Donnafugata Chiaranda, DOC Contessa Entellina, Sicily ($25). With notes of peach, butterscotch, and spice, this Chardonnay/Ansonica is a good choice for the rustic-style meal.
MUSSELS WITH PESTO AND GARLIC OVEN FRIES RECIPE - REAL SIMPLE
From realsimple.com
5/5 (28)Total Time 40 minsServings 4Calories 618 per serving
- Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, garlic, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
STEAMED MUSSELS WITH WHITE WINE CILANTRO PESTO SAUCE
From pineappleandcoconut.com
- Scrub and remove the beards of the mussels and soak in cold water to remove any grit or sand. Change the water a few times until its clear. Leave soaking in cold water while you prepare the pesto. The mussels should close up when gently pressed or once they are placed in the water. Discard any that stay open.
- In a food processor pulse the garlic and walnuts together until crumbly, add in the lemon zest and juice and then the cilantro, basil and arugula. With the processor on mix for about one minute and then slowly add in the oil through the feed tube at the top. Stop after half of the oil is mixed in and scrape down the sides. Turn the processor back on and add in the rest. Taste and season with salt and pepper.
- Bring 1 1/2 cups of the wine to a boil in a large pot, strain the mussels from their water bath and place in the pot. Cover and let steam 3 minutes. Remove the lid and stir checking to make sure all the mussels have opened. If not steam another 1-2 minutes and then quickly removed them from the pot. Discard any that didn’t open. Add the rest of the wine and bring back to a boil, add in 1 cup of the pesto and stir until starting to thicken. Add the mussels back in and stir for 2 minutes. Transfer to bowls and ladle sauce over the top. Serve hot with toasted baguettes.
MUSSELS GRATIN WITH RED PESTO - COOK WITH GUSTO
From cookwithgusto.com
Estimated Reading Time 2 mins
MINT PESTO-STUFFED MUSSELS RECIPE - JERRY TRAUNFELD | FOOD ...
From foodandwine.com
Servings 6
MUSSELS IN CREAMY PESTO SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 3Cuisine Not SetCategory Main Dish
CREOLE CREED BROILED MUSSELS WITH BASIL PESTO & GARLIC ...
From creolecreed.com
Estimated Reading Time 5 mins
VERY EASY MUSSELS STEAMED IN WINE WITH PARSLEY PESTO ...
From drizzleanddip.com
Reviews 6Estimated Reading Time 2 mins
MUSSELS WITH PESTO CREAM SAUCE - RECIPE | COOKS.COM
From cooks.com
5/5 (2)
HOMEMADE LINGUINE WITH A MUSSEL AND TOMATO ... - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
MUSSELS AND PESTO FRENCH GRATIN - COOKING SECRETS OF A ...
From frenchmumcooking.com
Estimated Reading Time 2 mins
PESTO MUSSELS - SORTEDFOOD
From sortedfood.com
MUSSEL RECIPES | ALLRECIPES
From allrecipes.com
MUSSELS IN RED CHILE PESTO BROTH RECIPE
From foodreference.com
MUSSELS IN RED CHILE PESTO BROTH - YOUTUBE
From youtube.com
MUSSELS MARINARA RECIPE BBC | BRYONT BLOG
From bryont.net
MAIN MENU SOUTH AFRICA
From oceanbasket.co.za
SPAGHETTI MUSSELS AND PESTO : FOOD
From reddit.com
MUSSELS IN RED PESTO RECIPES
From tfrecipes.com
GRILLED MUSSELS WITH PESTO | CONNEMARA
From connemaraseafoods.com
MUSSELS WITH PESTO AND TOMATOES- TFRECIPES
From tfrecipes.com
BBC GOOD FOOD - MUSSELS IN RED PESTO CALORIES, CARBS ...
From myfitnesspal.com
MUSSELS IN RED PESTO | RECIPE | BBC GOOD FOOD RECIPES, RED ...
From pinterest.com
STEAMED MUSSELS IN PESTO CREAM SAUCE - EAST BAY TIMES
From eastbaytimes.com
MUSSELS IN RED PESTO
From crecipe.com
PESTO MUSSELS | IRELAND AM
From virginmediatelevision.ie
MUSSELS IN RED PESTO - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love