Spaghetti With Mussels Recipes

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.

Steps:

• Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
• While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.

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.

Steps:

• If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again.
• Boil the water (not salted) for spaghetti.
• In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic.
• Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes).
• As soon as they are open, turn off the flame.
• Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta). Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities.
• Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes.
• Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti.
• When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.

Steps:

• 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
• 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
• 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

Steps:

• Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
• Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
• Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.

Steps:

• 1. Soak the mussels in cold salted water for 20 minutes to purge them. Scrub them to remove the beard on the outside. Discard any broken or open mussels. Heat the oil over med high heat. Add the garlic and let cook 1 minute. Add the mussels and wine. Cover and cook until mussels have opened. Remove the mussels with slotted spoon and set aside. Discard any that hasn't opened.
• 2. Bring the cooking liquid back to a boil. Add the tomatoes and season with salt and pepper. Simmer for 15 minutes. Meanwhile bring a pot of water to a boil and add salt. Cook the spaghetti until al dente
• 3. Add a ladle of pasta water to the tomato sauce. Add the mussels and basil to the sauce. With tongs transfer the spaghetti from the water to the sauce. Cook for 2 minutes.
• 4. Remove from heat and serve.