VESUVIO PASTA WITH MUSSELS AND BLACK BEANS
This delicious version of a traditional Neapolitan pasta with mussels and beans recipe not only looks and tastes beautiful but is healthy and nutritious too.
Provided by Jacqueline De Bono
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
- Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
- Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
- Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
- Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
- Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
- Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
- Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
- When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.
Nutrition Facts : Calories 657 kcal, ServingSize 1 serving
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
PASTA WITH BEANS AND MUSSELS
Provided by Mark Bittman
Categories dinner, pastas, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams
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
SPAGHETTI WITH MUSSELS AND WHITE BEANS
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Provided by Sara Jenkins
Categories Bean Pasta Shellfish Tomato Dinner Seafood Mussel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
- Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
CAVATELLI WITH MUSSELS AND WHITE BEANS
A traditional Pugliese pasta dish that includes white beans and mussels.
Provided by Deborah
Categories Fresh Pasta - Cut
Number Of Ingredients 11
Steps:
- Place mussels in a large pan with the wine and set over high heat.
- Cook, stirring frequently, until all mussels have opened.
- Remove from heat and set aside to cool, and strain cooking liquid through several layers of cheesecloth and set aside.
- When the mussels are cool enough to handle, remove flesh and discard the shells.
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a saucepan, heat olive oil over medium-high heat and add garlic.
- When garlic is soft but not brown, add the tomatoes and cook for 15 minutes on low heat.
- Stir in the cooked beans and simmer gently while the pasta cooks.
- Cook your pasta of choice in boiling water until it is almost cooked through.
- Drain the pasta and add the bean and tomato mixture.
- Add the mussels and strained mussel liquid.
- Stir over low heat 5 minutes, then add parsley, basil, and salt and pepper, and red pepper flakes to taste.
- Serve immediately.
PASTA WITH MUSSELS
Learn how to make your own mussels pasta with simple ingredients. It's the perfect meal to make for a special weeknight dinner. This pasta dish may look fancy but it's actually so easy to put together and at a fraction of what you'd pay at a seafood restaurant.
Provided by Rika
Categories Main Course
Number Of Ingredients 12
Steps:
- Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
- In a pot, bring dry white wine, shallots, and garlic to a boil. Add mussels, cover the pot, and cook for 4 minutes or until they open up.Transfer the cooked mussels into a plate. Discard unopened mussels. Strain the mussels broth and reserve about a cup of it for marinara sauce.
- In a large pot. Bring three quarts of water and 1 tablespoon of salt to a boil. Add pasta and cook until al dente.
- While you're waiting, heat oil in pot over medium heat. Cook garlic just until fragrant. Add thyme, dried basil, and minced anchovies. Cook for 30 seconds.
- Add diced tomatoes into the pot. Increase the heat, cook and keep stirring for 4-5 minutes. Add 1 cup of mussels broth, bring to a boil then reduce the heat to simmer until the sauce is thickened (enough to cover the pasta and mussels). Adjust the seasoning with salt, black pepper, and a pinch of sugar if needed.
- Add the mussels and pasta into the pot. Cook just until warm. Remove from the heat and serve.
Nutrition Facts : Calories 612 kcal, Carbohydrate 83 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 370 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.
Provided by Bren
Categories Seafood Shellfish Mussels
Time 30m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g
PASTA WITH BEANS AND MUSSELS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
- Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
MUSSELS WITH WHITE BEANS & TOMATOES
Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.
Provided by Adam Dolge
Categories Health Bean Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.
Nutrition Facts : Calories 394.7 calories, Carbohydrate 37.6 g, Cholesterol 63.5 mg, Fat 12.9 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 2 g, Sodium 711.1 mg, Sugar 2.5 g
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- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
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- Place the beans in a large pot and cover them with enough water to come up just about 1/2 inch from the top of the beans, bring to a boil.
- In a saucepan, saute the garlic in the oil, add the tomatoes and let those cook for about 5 minutes over medium heat.
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- In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes.
- Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.
- Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes.
- In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.
- Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper.
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