Linguine With Mussels Recipes

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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



Mussels and Pasta with Creamy Wine Sauce image

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

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

LINGUINE WITH MUSSELS AND FRESH HERBS

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10



Linguine with Mussels and Fresh Herbs image

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

LINGUINE WITH MUSSELS

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11



Linguine With Mussels image

Steps:

  • Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. Rinse mussels thoroughly under cold running water and drain. There should be about 12 cups.
  • Heat 1 tablespoon oil in a large kettle. Add garlic and cook, stirring without browning, about 1 minute. Add mussels and 3 tablespoons water. Cover closely and cook about 4 minutes or until shells open. As mussels cook, shake kettle to redistribute them so they steam evenly.
  • Line a bowl with a large colander and drain mussels. There should be about 1 1/2 cups of broth. Reserve broth.
  • If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. Set aside.
  • When mussels are cool enough to handle, remove meat from shells. There should be about 1 1/2 cups. Set aside. Discard shells.
  • Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. Stir until blended and simmering.
  • Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. Drain linguine and add it to ricotta sauce. Add remaining 1/4 cup oil and stir. Add peas, hot red pepper flakes, basil, salt, pepper and mussels. Cook until mussels are heated through and piping hot.

4 pounds small mussels
1 tablespoon plus 1/4 cup olive oil
2 teaspoons finely chopped garlic
3 tablespoons plus 10 cups water
2 cups fresh new peas or a 10-ounce frozen package
1 cup ricotta cheese
9 ounces fresh or packaged dried linguine
1/8 teaspoon dried hot red pepper flakes
1/4 cup finely chopped fresh basil or 2 tablespoons dried
Salt to taste if desired
Freshly ground pepper to taste

SPICY LINGUINE WITH CLAMS AND MUSSELS

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14



Spicy Linguine with Clams and Mussels image

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

LINGUINE WITH MUSSELS

If you love Muscles and you love Pasta, then you will most likely love this recipe! I had found this recipe some time back and use it whenever I am having a hankering for shellfish! I love the flavor combination of this recipe.

Provided by Linda Kauppinen

Categories     Seafood

Time 45m

Number Of Ingredients 15



Linguine with Mussels image

Steps:

  • 1. Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
  • 2. Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.
  • 3. Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.

2 tsp olive oil
1/2 c fennel bulb, chopped
1/2 c onion, finely chopped
2 clove garlic, minced
1 c fresh tomatoes, diced
1 c dry vermouth
3 Tbsp fresh parsley, chopped
1 Tbsp tomato paste
1 tsp fresh thyme leaves
1/4 tsp salt
1/8 tsp ground red pepper
28 fresh mussels, scrubbed and debearded
2 Tbsp water
2 tsp cornstarch
2 c hot cooked linguine (about 4 ounces uncooked pasta)

LINGUINE WITH MUSSELS

Categories     Pasta     Shellfish     Quick & Easy     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Noodle     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11



Linguine with Mussels image

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
  • Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
  • While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
  • Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

2 medium shallots, finely chopped
2 tablespoons unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tablespoons heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley

LINGUINE WITH MUSSELS PROVENCALE

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 11



Linguine With Mussels Provencale image

Steps:

  • Scrub and debeard the mussels.
  • Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
  • Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
  • Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
  • Remove the mussels from their shells, reserving eight of them in their shells for garnish.
  • Bring a large pot of water to a boil for the pasta.
  • Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
  • When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 17 grams, Carbohydrate 103 grams, Fat 26 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1245 milligrams, Sugar 8 grams

2 pounds mussels, preferably small ones
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
6 ripe plum tomatoes, chopped
1/2 cup dry white wine
1/4 cup heavy cream
1/2 sweet red pepper, seeded and chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and freshly ground black pepper
1 pound linguine

MUSSELS WITH LINGUINE

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12



Mussels With Linguine image

Steps:

  • Bring water to boil for pasta.
  • Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
  • Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
  • Chop whole onion.
  • Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic, and add it to onion as it cooks.
  • When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
  • Shuck mussels, discarding any that are not open.
  • Cook linguine according to package directions.
  • Add mussels to onion mixture, and heat through.
  • Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
  • Drain pasta.
  • Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams

2 pounds mussels
1 cup dry white wine
3 or 4 sprigs thyme
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
1 teaspoon olive oil
1 large clove garlic
8 ounces fresh linguine
1/2 cup nonfat yogurt
3/4 cup reduced-fat ricotta
Several sprigs parsley, to yield 2 tablespoons chopped
1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
Freshly ground black pepper to taste

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