The Cannerys Mussels Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
• Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
• Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

Steps:

• In a large skillet, over medium-high heat, heat up the oil.
• Add mussels to pan, then pour wine over.
• Cover and steam just until mussels open.
• Remove cover and add prosciutto, lemon zest and saffron to the skillet.
• Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
• With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
• Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.

Steps:

• Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
• When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
• Refresh leftovers with vinaigrette.

Steps:

• Clean mussels and soak over night in pure vinegar.
• Make sure they are covered.
• Drain in the morning but do not rinse.
• Pack in sterilized jars, add cold water and seal.
• I use a 4 ounce jar.