Sarasotas Creamy Mussels Over Pasta With Herb Bread Recipes

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MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE



Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce image

Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy.

Provided by Shawn Williams

Categories     Dinner

Time 35m

Yield 4

Number Of Ingredients 11

2 pounds mussels, rinsed
1 pound linguine or spaghetti
3/4 cup white wine
1 shallot, finely chopped
3 tablespoons butter
1/4 cup fresh basil, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Steps:

  • Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
  • Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1, Calories 603 calories, Sugar 2g, Sodium 625mg, Fat 23g, SaturatedFat 11.8g, Carbohydrate 54g, Fiber 2g, Protein 35.3g, Cholesterol 117mg

SPICY STEAMED MUSSELS WITH GARLIC BREAD



Spicy Steamed Mussels with Garlic Bread image

Provided by Mario Batali

Yield Serves 4

Number Of Ingredients 12

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)
1 whole garlic clove plus 15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds Prince Edward Island mussels (or other black mussels)
2 cups tomato puree
1 cup dry white wine
2 teaspoons red pepper flakes
1 handful fresh chive stems (about 40), halved
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano

Steps:

  • Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

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

SARASOTA'S CREAMY MUSSELS OVER PASTA WITH HERB BREAD



Sarasota's Creamy Mussels over Pasta With Herb Bread image

Easy and flavorful. A rich creamy broth which can be served over angel hair pasta and crusty bread slathered with a herb butter. Now you can make your own butter, however, you can also buy a stick of herb butter right from any major grocery store which is great to keep on hand. The mussels open in a light creamy broth with tons of flavor, served in a large bowl so the bread and pasta can soak up all the good sauce. A fair amount of ingredients, but nothing hard. This recipe is for 8, but you can easily cut it in half.

Provided by SarasotaCook

Categories     Mussels

Time 50m

Yield 8 Bowls of Mussels, 8 serving(s)

Number Of Ingredients 21

1 lb angel hair pasta
4 lbs mussels (I use anywhere between 3-4 lbs, about 1/3-1/2 lb per person)
1 large fennel bulb, core removed and thin sliced
1 large onion, cut in quarters and thin sliced
1 large leek, thin sliced
2 tablespoons minced garlic
1 (15 ounce) can diced tomatoes
1 1/2 cups white wine
1/2 cup brandy (I just get one of those little "airline" bottles if you don't keep any on hand, works great)
2 cups vegetable stock
1 cup heavy cream
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, fine chopped
1/4 cup fresh chives
1 lemon (1/2 squeezed, 1/2 cut in slices)
1/8 cup butter
salt
pepper
8 teaspoons herb butter (as I mentioned, I buy mine right at the grocery store, or you can make your own favorite)
8 slices Italian bread (toasted)
1/2 teaspoon paprika

Steps:

  • Base Flavors -- In a large sauce pan or pot, add the butter and melt on medium high heat. Add the garlic, fennel, onion and leek and cook until slightly tender (about 4-5 minutes). Deglaze the pan with the brandy (and remember to remove from the heat when you add alcohol), then add the wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels have a salty quality) and pepper. Let the broth warm up and cook another 5 minutes on medium (not boiling, just a light simmer).
  • Mussels -- Add in the mussels and cover. They will take around 10 minutes for that many mussels, stir occasionally. Cook until they all open.
  • Just remember - Don't add any mussels to the pot that are already open (and when tapped, they don't close), and if they are cracked, toss them.
  • Finishing -- As the mussels cook, toast up the bread and slather with the herb butter and a dash of the paprika. Cook the pasta according to directions (angel hair takes only minutes).
  • Mussels -- Finish the mussels by adding in the parsley, chives and cream. Keep on medium and cook another minute or two until the sauce is warm. Stir to get all the flavors mixed throughout.
  • Serving -- Just serve the mussels in a large serving bowl with all the broth. Make sure each person has a bowl for their pasta and plenty of the broth from the mussels and crunchy bread to soak up all that flavor. OUTSTANDING!
  • NOTE: As one reviewer mentioned they didn't make the bread, but did suggest that you do. The pasta and bread is key for this. It is a thinner sauce almost like a Japanese noodle bowl so the pasta and bread are used to soak up all the sauce and flavors. Even though it is creamy, the sauce is thinner which is why the bread and pasta are key for this.

MUSSELS IN HERBED CREAM SAUCE



Mussels in Herbed Cream Sauce image

From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!

Provided by Missy Wombat

Categories     Mussels

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 kg black mussels
1 tablespoon olive oil
1 onion, peeled and finely chopped
1/2 bunch spring onion, white potion only,chopped
4 cloves garlic, peeled and chopped
750 ml dry white wine
250 ml cream
black pepper, freshly ground
2 medium tomatoes, diced
1/4 cup fresh herb, coarsely chopped (eg parsley with marjoram or thyme and basil or dill)

Steps:

  • Remove beards and scrub mussels under cold running water.
  • Discard any that remain open after handling.
  • Put in a large bowl and refrigerate until needed[best if it is the same day!
  • Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
  • Add wine, cream, lots of black pepper and tomatoes.
  • Bring to the boil, add the mussels and cover with a large lid.
  • Shake of stir the mussels around a couple of times until they open[about 5 minutes].
  • Transfer mussels to a large bowl, leaving the cream sauce in the wok.
  • Boil the sauce with the lid off over a high heat until reduced by half.
  • Add herbs, then pour sauce over the mussels.
  • Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

MUSSELS IN LEMON GARLIC-BUTTER SAUCE



Mussels In lemon Garlic-Butter Sauce image

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Provided by Linda Nortje

Categories     Appetizers / Snacks

Time 30m

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1 Onion, small, finely chopped
2 teaspoon Fresh Garlic, crushed
1/2 teaspoon Chili Flakes
1 cup Dry White Wine
1 cup Fresh Cream, (whipping cream)
450 grams Half Shell Mussels, ( 1 pound )
Salt and Black Pepper, to taste
1 Lemon, juice and zest
1/2 cup Parsley, chopped

Steps:

  • Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
  • Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
  • Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
  • Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley

Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CREAMY SPICED MUSSELS



Creamy spiced mussels image

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

Provided by Mary Cadogan

Categories     Dinner, Lunch, Starter

Time 35m

Number Of Ingredients 8

2kg fresh mussel
150ml dry white wine
2 shallots , finely chopped
25g butter
1 tsp plain flour
1-2 tsp curry paste
100g crème fraîche
chopped parsley , to serve

Steps:

  • Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
  • Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
  • Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
  • Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.27 milligram of sodium

MUSSELS WITH SAFFRON CREAM



Mussels with Saffron Cream image

Categories     Dairy     Herb     Onion     Shellfish     Quick & Easy     Mussel     Saffron     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large onion, halved lengthwise
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 lb cultivated mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: prepared garlic bread
Special Equipment
an adjustable-blade slicer

Steps:

  • Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
  • Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  • Stir parsley into broth and pour over mussels.

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