Mussels With Pasta Recipe

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Recipe Steps steps 6 28 min Step 1 In the base of a large soup pot, arrange all your mussels (with shell), not letting them sit on top of each other. Pour in the chicken broth, white wine …

Rating: 5/5(1)
1. In the base of a large soup pot, arrange all your mussels (with shell), not letting them sit on top of each other. Pour in the chicken broth, white wine vinegar, and all seasonings. Place a lid on the pot and bring the liquid to a boil. Reduce the heat to a simmer and allow it to simmer until all your mussels open up.
2. While the mussels are cooking, use a vegetable peeler to slice your zucchini into wide slices, similar to fettucine noodles. The amount listed in the ingredients is the final yield of your zucchini noodles.
3. Once the mussels are open, remove the lid from your pot and let it simmer openly for 3-4 minutes to reduce.
4. Use a pair of tongs to remove the mussels from the pot, leaving the liquid inside. With the heat down very low, stir in the heavy cream. Once the cream has heated through, stir in the parmesan cheese. Stir until the cheese has melted and the sauce has thickened to your liking.

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Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes. Step 2 Heat 1 tablespoon olive oil in a skillet and …

Rating: 5/5(4)
1. Heat 1 tablespoon olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes.
2. Heat 1 tablespoon olive oil in a skillet and cook peeled garlic for 1 minute. Add mussels and cook until they open, about 8 minutes. Transfer mussels to a bowl. Pour in white wine and allow to evaporate. Remove garlic, but save cooking liquid.
3. Heat 1 tablespoon olive oil in a separate skillet and cook clams until they open, about 8 minutes. Remove 1/2 of the mussels and 1/2 of the clams from their shells. Discard any unopened shells. Add all mussels and clams, with and without shells, and cooking liquid to the tomato sauce. Season with red pepper flakes and simmer for a few minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add spaghetti to tomato sauce. Mix in parsley and season with salt and pepper. Serve with Parmesan on the side.

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Add pasta and parsley to mussels and mix well. Arrange on warmed plates and serve. Low Carb Vegetarian Eating Recipe Collection . 30 …

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This is a recipe for low-carb and gluten free pasta. The dough is made from eggs, almond and coconut, but it’s amazingly similar to normal pasta. I serve the tagliatelli together with slightly spicy, garlic, chili, and white whine steamed mussels, but you can use any sauce with this pasta. Recipe: Serves: 4 Time: 30 minutes Difficulty: Medium. Pasta dough: 4 organic eggs …

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Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. …

Rating: 5/5(3)
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
3. Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
4. Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.

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Wash the mussels in cold water. Make sure no mussels are open, discard any open ones that won't close. In a large pot, fry the finely chopped vegetables in olive oil until tender. Pour in wine and cream, add the spices. Combine well and bring to a boil. Salt and pepper to taste. Add the mussels.

Rating: 5/5(3)

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Give the pan a little toss, then place a lid on top and cook until all the mussels are open. As usual with mussels, if any remain closed after cooking,

1. Nonno Contaldo is my mentor Gennaro’s dad, but as far as Nonno is concerned, he thinks I’m his grandson! (You can make of that what you will!).
2. I was really surprised to find out that Nonno lives by himself, and I was very impressed to hear that he still cooks for himself every day; although there are always friends and family nearby to help him if he needs it.
3. His favourite thing to cook for himself is mussels with pasta, so I’m going to talk you through the recipe as he explained it to me.Get a pan of salted water on to boil.
4. Pour a few drizzles of extra virgin olive oil into a separate little pan and put it on a medium heat.

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Garlic Butter Broiled Mussels This recipe is super simple, and needs only mussels, garlic, butter, salt/pepper, and parsley. The buttery garlic that …

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mussels cleaned - no dead ones • salt and water to cook the pasta • linguine- cook by the package directions • of an onion -- finely diced • each jalapeno -- finely diced (with seeds makes spicier -Your choice:) • garlic -- finely chopped • each …

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Wine adds complexity and flavour to the sauce of an otherwise very simple recipe. Non alcoholic sub – low sodium chicken broth/stock. The best …

Rating: 4.8/5(8)
1. Heat oil in a large, heavy pot over medium heat, melt butter.
2. Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
3. Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
4. Stir in tomatoes, add mussels stir to coat in sauce a bit.

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Low carb and keto recipe. Ingredients 1 tbs butter 1 lb cooked frozen mussels in their shells ¼ cup heavy cream 1 tbs lemon juice 1-2 cloves garlic, …

1. Melt some butter in a large sauté pan and add the frozen mussels. Place a lid over the pan and steam until all the mussels are open, shaking the pan occasionally. Note: discard any that will not open.
2. Remove the lid and add the cream, garlic, and lemon juice, and continue to cook until the sauce starts to thicken. Test for seasoning and add salt and pepper as required.
3. Transfer the mussels and the broth to a serving bowl, and sprinkle with chopped parsley. Serve immediately.

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For this recipe, we’ll steam the mussels in wine, garlic and herbs, add the fully cooked pasta (linguine or spaghetti) along with whipping cream and …

Rating: 4.9/5(15)
1. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
2. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
3. Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
4. When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.

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1.5 lbs mussels cleaned 2 tablespoons cilantro minced Salt and pepper to taste Instructions Heat the oil in a large skillet or Dutch oven over medium-high heat. Saute the …

Rating: 5/5(1)
1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, garlic, and chili for 3 minutes.
2. Add in the diced tomato, broth or wine, butter, and lime and cook another 3 minutes.
3. Add in the cleaned mussels, cover 3 minutes, or until the mussels have opened. Discard any mussels that didn’t open and top with cilantro. Serve immediately.

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1. Cook pasta in plenty of salted boiling water until al dente. Drain in a colander. 2. In a large pan, sauté garlic in oil. Add mussels, wine and lemon juice. Cover and cook over high heat until mussels have opened, about 5 minutes. Remove mussels from …

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Rachel Phipps shows how to create a Mediterranean feast in minutes with her irresistible spaghetti with mussels recipe, also known as Spaghetti alle …

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Chop the meat and set aside. 30ml of olive oil. 40 mussels, approximately 1kg. 1 garlic clove, finely chopped. 5. Pass the liquid that was …

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Frequently Asked Questions

How do you cook mussels for pasta?

Cook pasta, then toss pasta into skillet with the sauce from these mussels, then toss in mussels, lemon juice, season to taste! Seafood Marinara Pasta – cook mussels per recipe, remove meat from mussels and use in the Marinara Pasta recipe.

How to cook mussels in white wine sauce?

Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.

What is mussels over linguine with garlic butter sauce?

Mussels over linguine with garlic butter sauce is a combination of my usual mussels recipe, which is essentially steamed mussels in white wine, garlic, butter, fresh herbs, and cream, plus a simple pasta sauce made with fresh basil, olive oil, garlic, and parmesan cheese (essentially pesto ingredients, minus the pine nuts).

How to cook mussels on the grill?

Heat the oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, garlic, and chili for 3 minutes. Add in the diced tomato, broth or wine, butter, and lime and cook another 3 minutes. Add in the cleaned mussels, cover 3 minutes, or until the mussels have opened. Discard any mussels that didn’t open and top with cilantro.

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