MUSSELS WITH TOMATOES & CHILLI
This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
- Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
- Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
- Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium
SPAGHETTI WITH MUSSELS AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat. Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes. Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes. Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs; drain. Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together.
- Add the mussels to the tomato sauce and stir to coat, then cover. As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open. Add the pasta to the sauce and toss until heated through, about 1 minute. Add the parsley-garlic mixture and toss. Divide the pasta among bowls and top with the mussels.
Nutrition Facts : Calories 676, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 601 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 31 grams
MUSSELS WITH TOMATO & WHITE WINE SAUCE
I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.
Provided by Sooz Cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan, melt the butter.
- Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
- Add the garlic and tomatoes, and cook, stirring, for 1 minute.
- Add the wine, parsley, and bring to a boil.
- Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and discard any shells that do not open.
- Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
- Use your nice crusty french bread for dipping.
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.
MUSSELS PASTA
This is a great pasta recipe with mussels. You can use all mussels or half mussels and half clams. Use as little or as much chile as you can stand.
Provided by mannkochtgut
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes.
- Heat 1 tablespoon olive oil in a skillet and cook peeled garlic for 1 minute. Add mussels and cook until they open, about 8 minutes. Transfer mussels to a bowl. Pour in white wine and allow to evaporate. Remove garlic, but save cooking liquid.
- Heat 1 tablespoon olive oil in a separate skillet and cook clams until they open, about 8 minutes. Remove 1/2 of the mussels and 1/2 of the clams from their shells. Discard any unopened shells. Add all mussels and clams, with and without shells, and cooking liquid to the tomato sauce. Season with red pepper flakes and simmer for a few minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add spaghetti to tomato sauce. Mix in parsley and season with salt and pepper. Serve with Parmesan on the side.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 11.4 g, Cholesterol 55.2 mg, Fat 14.6 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 658.1 mg, Sugar 3.3 g
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.
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 PROVENCAL
A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
Provided by Corinne Hobin
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
- Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
- Serve mussels and sauce over pasta.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g
TAGLIATELLE WITH MUSSELS, CLAMS AND PESTO
Categories Herb Pasta Shellfish Tomato Quick & Easy Clam Mussel White Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
- Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
- Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.
More about "mussels with pesto and tomatoes food"
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.
GRILLED MUSSELS WITH PESTO, SUN-DRIED TOMATO AND CHEESE ...
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Starter, Cocktail FoodServings 6Total Time 30 mins
- Gently steam the fresh mussels in a saucepan with a little water with the lid on until they spring open. Let them cool, then remove the meat and take out the tongue and any beard. The beard is much easier to remove once they have opened. On a large oven tray, lay out the nicest looking half shells and put a mussel in each.
- Make the toppings by taking 3 ramekins or small bowls. Place the pesto in one, the sun-dried tomatoes in another and finally, the Parmesan in the other. Add 1 heaped tbsp crème fraîche to each and mix.
- Top eight mussels with pesto, eight with sun-dried tomato and the remaining with Parmesan, sprinkling these ones with paprika.
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.
EASY PESTO MUSSELS | FOODLAND
From foodland.ca
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.
STEAMED MUSSELS WITH TOMATOES, SAUSAGE, AND BASIL PESTO
From more.ctv.ca
- In a large heavy pot, heat oil over medium-high heat. Add sausage and break apart into bite-size pieces. Cook for five minutes until golden brown. Add tomatoes and wine and bring to a boil, cook for five minutes. Stir in pesto and mussels, cover and reduce heat to medium. Cook for three minutes, or until mussels open. Season to taste with salt and pepper.
- Tip: Mussels are alive when you buy them. It’s best to cook them soon after purchase; however, they can be stored in the refrigerator for up to two days. Place mussels in a large bowl and cover them with a damp towel to keep them moist.
- Tip: Debearding is removing the hairy part on the mussel — simply pull it off toward the hinge, then give the mussels a gentle scrub under cold running water.
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SPAGHETTI WITH MUSSELS, TOMATO SAUCE & PESTO - BEST RECIPES UK
From bestrecipesuk.com
Cuisine ItalianCategory Fish Night, Meals in Minutes, Pasta NightServings 4Total Time 30 mins
- For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree. Add the olive oil and continue to blend until you have a paste.
- For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid. Fry the onions and celery until softened, 1-2 minutes. Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.
- Empty the mussels into a colander, reserving the cooking liquid in a bowl. Discard the shells from half of the mussels and set aside.
- Return the large frying pan to the heat and add 1 ½ tbsp of olive oil. Add the garlic and fry for 30 seconds. Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third. Season to taste and stir in all the mussels.
RAVIOLI WITH MUSSEL AND TOMATO SAUCE - PASTA RECIPES
From goodhousekeeping.com
Servings 4Total Time 55 minsEstimated Reading Time 4 mins
- Discard any open mussels. Put in a large pan, then cover and simmer for 2min or until shells open (discard any that remain closed).
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD & WINE
From foodandwine.com
4/5 Category Mussel
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
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.
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