Canned Mussels Recipes

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MUSSELS AND PASTA WITH CREAMY WINE SAUCE



Mussels and Pasta with Creamy Wine Sauce image

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 1

Number Of Ingredients 10

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
  • Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
  • Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
  • Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

PASTA WITH SMOKED MUSSELS AND TOMATOES



Pasta With Smoked Mussels And Tomatoes image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

1 pound linguine
1/4 cup plus 2 teaspoons olive oil
3 cloves garlic, peeled and minced
8 plum tomatoes, cut into 1/2-inch dice
2-3 2/3-ounce cans smoked mussels, drained
5 tablespoons chopped Italian parsley
1/2 cup fresh basil leaves, cut across into thin strips
3 teaspoons salt
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams

PASTA WITH SMOKED MUSSELS AND CAPERS



Pasta with Smoked Mussels and Capers image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 9

8 ounce elbow macaroni
3 to 4 ounce can drained smoked mussels, or oysters
2 1/2 ounce can smoked sardines packed in oil
1 tablespoon capers
Large handful chopped parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup sliced scallions
Salt and crushed red pepper flakes

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.

CANNED MUSSELS



Canned Mussels image

I have tried different ways to can mussels but this is the one I liked best. This recipe came fom my step father-in-law. The mussels keep real well.

Provided by DotM7037

Categories     Mussels

Time 12h

Yield 1 jar, 2 serving(s)

Number Of Ingredients 2

mussels
vinegar

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.

Nutrition Facts :

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