Portuguese Style Mussels Over Linguine Food

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MOULES PORTUGUESE



Moules Portuguese image

Make and share this Moules Portuguese recipe from Food.com.

Provided by English_Rose

Categories     Mussels

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

6 tablespoons olive oil
6 tablespoons onions, finely chopped
2 garlic cloves, rushed
2 teaspoons spanish paprika
1 piece chorizo sausage, sliced (7 inch piece)
2 fresh red chilies, deseeded and chopped
2 cups passata
3 lbs mussels, cleaned and debearded
6 tablespoons dry white wine
2 egg tomatoes, quartered
8 new potatoes, halved and cooked
6 tablespoons basil, shredded
fresh ground black pepper

Steps:

  • Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
  • Stir in the paprika and continue to cook, covered, for 5 minutes.
  • Add the sliced chorizo and the chili cooking for a further 5 minutes.
  • Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
  • While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
  • Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
  • Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
  • Add the basil and pour into a bowl. Serve immediately.

Nutrition Facts : Calories 1658.8, Fat 57.7, SaturatedFat 8.8, Cholesterol 191, Sodium 3003.2, Carbohydrate 180.6, Fiber 23.1, Sugar 24.1, Protein 101.7

MUSSELS PORTUGUESE STYLE



Mussels Portuguese Style image

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.

Provided by threeovens

Categories     Mussels

Time 10m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 6

2 lbs fresh mussels, scrubbed and bearded
1/4 cup olive oil (or olive oil and butter mixed)
4 garlic cloves, minced
2 cups chicken broth
1 cup red wine
fresh parsley, for garnish

Steps:

  • Prepare mussels, discarding any that will not close after a light tap.
  • Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
  • Add chicken broth and wine. Allow to come to a boil.
  • Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
  • Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.

Nutrition Facts : Calories 388, Fat 19.3, SaturatedFat 3, Cholesterol 63.5, Sodium 1033.4, Carbohydrate 11.3, Fiber 0.1, Sugar 0.7, Protein 29.6

SHUCKERS' PORTUGUESE MUSSELS



Shuckers' Portuguese Mussels image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons butter, plus more for spreading
Minced garlic
1/2 loaf French bread
3 pounds mussels
1 cup ground Portuguese chourico
1/2 large onion, sliced
1/2 medium green pepper, sliced
1/2 medium red pepper, sliced
1/2 cup Riesling wine

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
  • Meanwhile, clean and de-beard the mussels, and then set aside.
  • Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
  • Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
  • Serve the bowl of mussels with the warm garlic bread.

PORTUGUESE-STYLE MUSSELS OVER LINGUINE



Portuguese-Style Mussels over Linguine image

Make and share this Portuguese-Style Mussels over Linguine recipe from Food.com.

Provided by Scarlett516

Categories     Portuguese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb linguica sausage, chorizo, keilbasa or 1/2 lb other hard sausage
1 tablespoon olive oil
2 garlic cloves, chopped
4 -5 plum tomatoes, cored and roughly chopped
1/4 cup fresh basil, shredded or 1/4 cup minced fresh parsley leaves, plus some for garnish
1/2 cup water (do not use if using canned tomatoes)
3 lbs mussels, cleaned
1 1/2 lbs linguine

Steps:

  • Bring a large pot of water to a boil.
  • Remove the skin from the sausage and chop into 1/4-1/2 inch pieces. Combine the olive oil and sausage into a large, deep pot over medium heat. Cook, stirring, for about 5 minutes.
  • When the sausage begins to brown, add the garlic.
  • Cook 1 or 2 minutes, stirring occasionally, then add the tomatoes and 1/4 cup basil.
  • Cook 1-2 minutes, stirring, until tomatoes are softened. Add the water if you are not using canned tomatoes. Stir, add the mussels, cover, and turn heat to high.
  • Salt the boiling water and cook the pasta until it is al dente.
  • Cook the mussels, shaking the pot occasionally until all the mussels are open, about 10 minutes.
  • Drain the pasta, place in a large serving bowl, and pour the mussels and sauce over the pasta.
  • Garnish and serve.

Nutrition Facts : Calories 647.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 63.7, Sodium 658.7, Carbohydrate 95.5, Fiber 4.2, Sugar 3.1, Protein 42.4

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