Tag Archives: mussels

PASTA: LINGUINE WITH MUSSELS

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  • 1 POUND LINGUINE

  • 2 POUNDS MUSSELS SCRUBBED WELL

  • ½ CUP OLIVE OIL

  • 1 CUP DRY WHITE WINE

  • 1 POUND CHERRY TOMATOES HALVED

  • 4 CLOVES GARLIC CHOPPED COARSLEY

  • 2 T. Italian parsley chopped

  • Salt and pepper

Remove any mussels that are broken and which do not close immediately if tapped.  Scrub the mussels well with a wire sponge or brush.  Bring a large pot of salted water to boil for pasta.  In a large skillet, add a few tablespoons of olive oil and sauté half of the garlic until golden.  Add the mussels and cover.  Cook for about 5-10 minutes or until the shells open – discarding any mussels that do not open.  Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells.  Place all shelled mussels back into the
skillet with the remaining liquid.  In a separate skillet, sauté the remaining garlic in about ½ cup of olive oil.  When golden add the wine and tomatoes and
simmer over medium heat for about 10 minutes.  Add parsley, salt and pepper to taste.  Add this mixture to the large skillet containing the mussels and heat
together.  Add back the mussels remaining in their shells.  Meanwhile prepare the
linguine until al dente.  Drain and add to skillet with mussels.

MUSSELS WITH HERBS

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  • 3 # mussels

  • 2 T. salt

  • ¼ cup fresh chopped parsley

  • 6 large shallots

  • 1 large garlic clove

  • 2 T. unsalted butter

  • 2 medium fresh tomatoes

  • 1 ½ t. dried basil

  • 2 T. cognac

  • 4 T. butter

Soak mussels in salt for ½ hour.  Scrub, removing beard and discarding any open
ones.  Melt 2 T. butter.  Sauté parsley, shallots and garlic for 5 minutes.  Add tomatoes and basil.  Add cleaned mussels.  Cover and cook on low hear about 10 minutes.  Spoon mussels on platter.  Add cognac and 4 T. butter to juices in pan.  Wisk butter.  Pour juice over mussels.

MUSSEL PILAF (TERRI JOSWICK) 4 servins

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Mussels

  • 3 pounds mussels

  • 1 ½ cups Bloody Mary mix

  • ½ cup chopped onion

  • 1 t. Tabasco sauce

  • ¼ cup olive oil

  • Salt to taste

Pilaf

  • 2 T. plus 1 t. olive oil

  • ¼ cup chopped onion

  • 1 cup long grain white rice

  • 2 cups water

  • ½ t. salt

  • 2 T. chopped fresh parsley for garnish

Wash mussels in sink with cold water and remove and discard any beards.  Drain them and put in a large sauce pan with the remaining  ingredients.  Cook, covered over high heat stirring occasionally until all mussels have opened ( about 8 minutes).  Drain mussels, reserving broth and remove them from their shells.  You should have about 1 ½ cups of mussel meat and about 1 ½ cups of broth.  Taste and add salt if necessary.  Set aside.

For the pilaf, heat 2 T. of oil in a medium saucepan over high heat.
Add the onion and cook for 1 minute. Stir in the rice and add the water and salt.  Bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.  Meanwhile oil four small ramekins each with about a 1 cup capacity with remaining 1 t. oil.

At serving time, reheat the mussels in the mussel broth. Spoon about ½ cup of rice into each of the oiled bowls and spread it onto the bottom and around the sides of each bowl to create a nest in the center.  Press one quarter of the
mussel  meat into the center of the rice in each ramekin.  Press more rice on top
of the mussels to enclose them, pressing well on the rice so the mixture holds
together.  Unmold the rice onto four warm plates and spoon the hot mussel broth around the rice.  Sprinkle the parsely on top and serve.