Mussels With Pasta And Beans Recipes

MUSSELS PASTA

Steps:

• 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.
• 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.
• 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.
• 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.

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

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.

VESUVIO PASTA WITH MUSSELS AND BLACK BEANS

Steps:

• The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
• Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
• Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
• Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
• Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
• Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
• Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
• Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
• When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.

PASTA WITH BEANS AND MUSSELS

Steps:

• Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
• Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
• Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

SPAGHETTI WITH MUSSELS AND WHITE BEANS

Steps:

• Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
• Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.

CAVATELLI WITH MUSSELS AND WHITE BEANS

Steps:

• Place mussels in a large pan with the wine and set over high heat.
• Cook, stirring frequently, until all mussels have opened.
• Remove from heat and set aside to cool, and strain cooking liquid through several layers of cheesecloth and set aside.
• When the mussels are cool enough to handle, remove flesh and discard the shells.
• Bring 6 quarts of water to a boil and add 2 tablespoons salt.
• In a saucepan, heat olive oil over medium-high heat and add garlic.
• When garlic is soft but not brown, add the tomatoes and cook for 15 minutes on low heat.
• Stir in the cooked beans and simmer gently while the pasta cooks.
• Cook your pasta of choice in boiling water until it is almost cooked through.
• Drain the pasta and add the bean and tomato mixture.
• Add the mussels and strained mussel liquid.
• Stir over low heat 5 minutes, then add parsley, basil, and salt and pepper, and red pepper flakes to taste.
• Serve immediately.

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS

Steps:

• Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
• Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

PASTA WITH BEANS AND MUSSELS

Steps:

• Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
• Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
• Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
• Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

MUSSELS WITH PASTA AND BEANS

Steps:

• 1. Put mussels in a large pot with a lid. Cover,turn heat to medium-high and when you hear the mussel liquid boiling reduce heat to maintain a steady bubble. Shake now and then,when mussels open,remove them. Let them cool slightly and shuck,reserving the cooking liquid. When liquid has cooled strain it 2. Meanwhile bring a pot of salted water to boil, cook pasta until not quite done (about 2 minutes short of where you would normally cook it),drain and set aside. 3. Put oil in a large skillet over a medium heat,add garlic and chili flakes cook, for about a minute. Add beans,wine,pasta and mussels;reduce heat to medium-low and stir to combine. Add as much cooking liquid as the mixture can accommodate without becoming soupy. Cook,stirring gently,until pasta is fully cooked and everything is warmed. Add more liquid if you like.Adjust seasonings,drizzle w/olive oil,sprinkle with parsley and serve.