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Recipe for mussels with pasta ...
Posted on 2/15/17 at 9:23 am
Posted on 2/15/17 at 9:23 am
... what ya'll got?
5
Posted on 2/15/17 at 9:36 am to unclebuck504
INGREDIENTS
12 oz. linguine
3 tbsp. butter
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tbsp. Freshly Chopped Parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1 lemon, plus more wedges for serving
DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
Add lemon juice and cooked linguine and toss until combined.
Serve with lemon wedges.
12 oz. linguine
3 tbsp. butter
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tbsp. Freshly Chopped Parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1 lemon, plus more wedges for serving
DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
Add lemon juice and cooked linguine and toss until combined.
Serve with lemon wedges.
Posted on 2/15/17 at 9:41 am to unclebuck504
Last time I cooked mussels, I used this from Cooks.com:
1 lb. frozen mussel meats
2 tbsp. butter
4 spring onions, chopped
2 garlic cloves, minced well
6 plum tomatoes, peeled and chopped
2 oz. tomato sauce
1/2 tsp. oregano
2 c. fresh spinach, clean and chopped
1 c. mushrooms, sliced
1/2 c. artichoke hearts, quartered
3/4 c. heavy cream
3 c. cooked fettucini noodles
In a large skillet over a low heat, melt butter and add in spring onions and garlic, heat for 3 minutes. Add in plum tomatoes, tomato sauce, oregano, spinach, artichoke hearts and mushrooms. Simmer for 5 minutes. Stir in heavy cream and, when well blended, add the mussel meats and continue to cook for an additional 5 minutes. Serve over fettucini noodles, with fresh Parmesan cheese on the side along with hot bread and butter. Serves 4.
1 lb. frozen mussel meats
2 tbsp. butter
4 spring onions, chopped
2 garlic cloves, minced well
6 plum tomatoes, peeled and chopped
2 oz. tomato sauce
1/2 tsp. oregano
2 c. fresh spinach, clean and chopped
1 c. mushrooms, sliced
1/2 c. artichoke hearts, quartered
3/4 c. heavy cream
3 c. cooked fettucini noodles
In a large skillet over a low heat, melt butter and add in spring onions and garlic, heat for 3 minutes. Add in plum tomatoes, tomato sauce, oregano, spinach, artichoke hearts and mushrooms. Simmer for 5 minutes. Stir in heavy cream and, when well blended, add the mussel meats and continue to cook for an additional 5 minutes. Serve over fettucini noodles, with fresh Parmesan cheese on the side along with hot bread and butter. Serves 4.
Posted on 2/15/17 at 9:43 am to unclebuck504
I posted a Spicy Clams and Mussels recipe at page 114 of the Recipe Book. It doesn't copy well for me to put it here. IT is very good.
Posted on 2/15/17 at 10:28 am to unclebuck504
Id recommend making a Fideo with mussels in lieu of an Italian pasta dish. Something like this adapted to the seafood you have. LINK
Add mussels at the end of cooking just until they open.
Add mussels at the end of cooking just until they open.
Posted on 2/15/17 at 10:34 am to OTIS2
Just looked at it ... looks like a good recipe, Otis. They all do, guys. Thanks for the recipes.
Posted on 2/15/17 at 10:43 am to unclebuck504
My neighbors ask me to do it regularly. Ha.
If you try it, let me know what you think.
If you try it, let me know what you think.
Posted on 2/15/17 at 10:58 am to OTIS2
Will do ... i'll post pics.
Posted on 2/15/17 at 12:36 pm to BlackenedOut
Blackened Out, that looks really good ... and i have Fideo in my pantry, because it's what i use for my small batch/stove top pastalaya.
Decisions, decisions ...
Decisions, decisions ...
Posted on 2/15/17 at 1:07 pm to unclebuck504
Posted on 2/15/17 at 6:18 pm to unclebuck504
Remember to remove all of the beards from your mussels and give them a light scrub with your fingers under cold running water, before cooking.
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