Mussel And Pasta Salad 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

MUSSEL SALAD



Mussel Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 lemon, juiced
1/4 cup white wine
1 pound Prince Edward Island Mussels
1/2 cup balsamic dressing
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1 cup chopped sun-dried tomatoes
1 cup fresh spinach
1/4 cup crumbled feta cheese
1/2 cup cooked corn kernels
Salt and freshly ground black pepper

Steps:

  • In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

MUSSEL AND PASTA SALAD



Mussel and Pasta Salad image

Provided by Pierre Franey

Categories     weekday, pastas, salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 pounds mussels, well scrubbed and with beards and barnacles removed
1/2 cup dry white wine
4 cups water
2 zucchini, about 3/4 pound, cut into 1/2-inch chunks
1/2 pound imported farfalle pasta (bow ties)
1 egg yolk
1 tablespoon Dijon-style mustard
2 tablespoons red or white wine vinegar
Salt and freshly ground pepper to taste
1 cup olive or corn oil
Pinch of cayenne pepper
4 tablespoons finely chopped shallots or scallions
1 tablespoon finely chopped garlic
2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes
1/2 cup coarsely chopped fresh basil leaves or Italian parsley

Steps:

  • Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
  • Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 1/2 cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
  • Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool.
  • Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool.
  • Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
  • Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 50 grams, Carbohydrate 66 grams, Fat 65 grams, Fiber 5 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 2148 milligrams, Sugar 7 grams, TransFat 0 grams

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