Mussels Ala Don Recipes

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MUSSELS ALLA DIAVOLA

Categories     Olive     Pasta     Shellfish     Steam     Quick & Easy     Mussel     Red Wine     Spring     Summer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12



Mussels alla Diavola image

Steps:

  • Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
  • Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
  • Serve linguine with mussels and sauce.

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

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



Mussels Provencal image

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

1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
½ cup olives
2 fresh tomatoes, chopped

MUSSELS ALA DON

Make and share this Mussels Ala Don recipe from Food.com.

Provided by Ev And Don

Categories     Mussels

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16



Mussels Ala Don image

Steps:

  • Combine all in mini food processor and chop until fine (not paste).
  • Heat 1/2 cup olive oil in stock pot.
  • Add in garlic/basil mixture and heat (do not let garlic burn).
  • Add in juice from 2 lemons (or 1/3 cup of lemon juice), 1 tbs of Mrs. Dash spicy seasoning, 2 tbs butter, 1 tsp salt, good amount of black pepper, 1 tbs of oregano, and 1 tbs of red pepper flakes*, heat on high heat until bubbling.
  • Stir in 1 cup of white wine and bring to boil, allow to reduce slightly.
  • Stir in 1 can of crushed tomatoes and let cook for 10 minutes.
  • Stir in 1 large can (29 oz) of chopped clams (drained-leaving some clam juice), heat to bubbling.
  • When boiling, add in 4 lbs of cleaned mussels, cover and allow mussels to steam open.
  • Just before serving, stir 1/4 cup parsley, thoroughly stir and heat through.
  • Serve over linguini.
  • For variation, toast 1-2 cups of bread crumbs, and sprinkle over pot right before serving (do not serve with pasta, since sauce will be absorbed by breadcrumbs).
  • *Heat (spice) can be adjusted with less red pepper flakes, need at least 1/2-1 tsp, to max of 1 tbs.

Nutrition Facts : Calories 1180, Fat 23.8, SaturatedFat 6.7, Cholesterol 218.9, Sodium 2484.7, Carbohydrate 126.4, Fiber 7.1, Sugar 10.7, Protein 100

6 -8 large garlic cloves
4 -5 leaves fresh basil
1 -2 tablespoon parsley
1 -2 tablespoon olive oil
2 lemons, juice of
1 tablespoon of mrs. dash spicy seasoning mix
2 tablespoons butter
1 teaspoon salt
black pepper
1 tablespoon oregano
1 tablespoon red pepper flakes (*)
1 cup white wine
1 (28 ounce) can crushed tomatoes
1 (32 ounce) can of chopped clams
4 lbs of cleaned mussels
1 lb linguine

SPAGHETTI ALLA VODKA WITH MUSSELS

Pasta with vodka sauce is a decadent, crave-able classic with a subtle spicy kick. For this version, we added mussels, which give the sauce a delicious briny touch that pairs really well with the creamy tomato flavors.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Spaghetti Alla Vodka with Mussels image

Steps:

  • Bring a large pot of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes.
  • Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered.
  • Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with 1/4 cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt.
  • Divide the spaghetti and mussels among shallow bowls. Sprinkle with the parsley and more red pepper flakes.

Nutrition Facts : Calories 680, Fat 29 grams, SaturatedFat 12 grams, Cholesterol 91 milligrams, Sodium 987 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 31 grams, Sugar 8 grams

Kosher salt
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
Pinch of red pepper flakes, plus more for topping
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
3/4 cup heavy cream
1/4 cup vodka
1 1/2 pounds mussels, scrubbed and debearded
10 ounces spaghetti
3 tablespoons chopped fresh parsley

MOJO MOULIES

Provided by Alton Brown

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8



Mojo Moulies image

Steps:

  • In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
  • Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
  • Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
  • Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.

2 tablespoons minced garlic
1 large leek, cleaned, trimmed, and chopped
Pinch kosher salt
3 tablespoons olive oil
20 mussels
1 ripe tomato, seeded and chopped
1 1/2 cups white wine
Chopped parsley

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Provided by Denis Blais

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 1-2

Number Of Ingredients 13



Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Steps:

  • To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
  • Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
  • Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
  • Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
  • Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #seafood     #mussels     #shellfish

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