**Fettuccine with Mussels, Basil, and Cream: A Seafood Symphony in Every Bite**
Embark on a culinary journey to the shores of Italy with our tantalizing fettuccine with mussels, basil, and cream recipe. Dive into a symphony of flavors as plump mussels, aromatic basil, and rich cream dance together on a bed of perfectly cooked fettuccine. This seafood extravaganza is not just a meal; it's an experience that will leave your taste buds craving more. So gather your ingredients, prepare your palate, and let's create a dish that pays homage to the beauty of Italian cuisine.
**Inside the Article:**
* **Fettuccine with Mussels, Basil, and Cream:** Immerse yourself in the classic flavors of Italy with this timeless recipe. Fresh mussels, fragrant basil, and creamy sauce come together in perfect harmony to create a dish that will transport you to the heart of Rome.
* **Fettuccine with Shrimp, Asparagus, and Lemon:** Experience a burst of vibrant flavors with this delightful combination of shrimp, asparagus, and lemon. Succulent shrimp, tender asparagus, and a zesty lemon sauce elevate this dish to a culinary masterpiece.
* **Fettuccine with Spinach, Artichoke, and Parmesan:** Indulge in the rich and creamy goodness of this fettuccine with spinach, artichoke, and Parmesan. A harmonious blend of flavors and textures, this recipe is a true celebration of Italian cuisine.
* **Fettuccine with Mushrooms, Peas, and Pancetta:** Embark on a savory adventure with this flavorful fettuccine with mushrooms, peas, and pancetta. Earthy mushrooms, sweet peas, and crispy pancetta come together in a delightful dance of flavors that will satisfy your cravings.
* **Fettuccine with Tomato Sauce and Basil:** Experience the simplicity and elegance of this classic fettuccine with tomato sauce and basil. Fresh tomatoes, fragrant basil, and a touch of garlic create a timeless dish that showcases the essence of Italian cooking.
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
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
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
MUSSELS WITH BASIL CREAM
Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
FETTUCCINE WITH MUSSELS
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the olive oil, water, white wine and garlic in a large pot over medium heat. Add the mussels and steam according to the technique described in the basic steamed mussels recipe. Remove the mussels from their shells and set aside. Strain the cooking liquid and place in a medium-size saucepan. Cook over medium heat until reduced to 1 cup.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook just until al dente, about 10 minutes. Drain. Add the cream and the mussels to the sauce and cook for 1 minute. Season to taste with salt and pepper.
- Place the pasta in a large bowl. Add the sauce and the parsley and toss to coat well. Divide among 4 pasta bowls and serve immediately.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 11 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 765 milligrams, Sugar 4 grams
MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE
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
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
FETTUCCINE WITH MUSSELS, BASIL AND CREAM
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a kettle of water to a boil for the pasta.
- Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
- Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
- Boil the fettuccine about two minutes. Drain.
- Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 11 grams, Carbohydrate 60 grams, Fat 30 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI ALLA VODKA WITH MUSSELS
Pasta with vodka sauce is a decadent, crave-able classic with a subtle spicy kick. For this version, we added mussels, which give the sauce a delicious briny touch that pairs really well with the creamy tomato flavors.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes.
- Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered.
- Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with 1/4 cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt.
- Divide the spaghetti and mussels among shallow bowls. Sprinkle with the parsley and more red pepper flakes.
Nutrition Facts : Calories 680, Fat 29 grams, SaturatedFat 12 grams, Cholesterol 91 milligrams, Sodium 987 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 31 grams, Sugar 8 grams
TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE
A simple-but-special main course, it's meat-free and perfect for a Friday night
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
- Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.
Nutrition Facts : Calories 758 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 4.07 milligram of sodium
MUSSELS WITH PASTA
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the mussels and drain thoroughly. Put them in a heavy-bottom kettle and cover closely. It is not necessary to add liquid. As the mussels cook, shake them in the kettle to redistribute them. Let steam 3 to 4 minutes or until the mussels open. Uncover.
- Line a bowl with a fine sieve and line the sieve with a double thickness of cheesecloth. Pour the liquid from the kettle into it; there should be almost 3/4 cup. Set aside. Empty the mussels into a flat dish and set aside.
- Drop the tomatoes into a basin of boiling water and let stand 9 seconds. Drain and, using a small paring knife, pull the skin from each. Cut away and discard the core from each. Cut the tomatoes into small cubes. There should be about 2 1/4 cups.
- Bring about 10 cups of water to the boil and add salt to taste.
- Meanwhile, put the oil in skillet and add the garlic. Cook briefly without browning and add the tomatoes. Cook about 2 minutes and add the reserved mussel liquid, hot red pepper flakes, salt and pepper to taste. Cook 5 minutes and add the cream. Bring to the boil and add the mussels with any accumulated liquid. Bring to the boil and remove from the heat. Stir in the basil.
- Add the linguine to the boiling water and cook 10 to 12 minutes to the desired doneness. Drain and add to the mussels and serve.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 15 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1093 milligrams, Sugar 6 grams
FETTUCCINE WITH MUSSELS
Make and share this Fettuccine With Mussels recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put mussels in a large pot along with parsley stems, white wine and broth and cover.
- Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
- Remove with a slotted spoon.
- When cool enough to handle, remove from their shells.
- Strain broth through cheesecloth.
- Cook over high heat until reduced to 1 ½ cups, about 25 minutes.
- In a large frying pan, heat olive oil slightly and add onion.
- Cook, covered, until onion is soft, about 2 minutes.
- Add garlic and mushrooms and cook 2 minutes longer.
- Add red pepper and tomatoes and let stew for another 2 minutes.
- Add reserved broth and bring to a boil.
- Cook fettucine until al dente.
- Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
- Cook for 1 minute so that pasta absorbs sauce.
- Add reserved mussels and cook another minute for mussels to heat through.
- Pour pasta onto hot platter and serve immediately.
Nutrition Facts : Calories 612.9, Fat 21.5, SaturatedFat 3.4, Cholesterol 108.7, Sodium 1105.5, Carbohydrate 53.6, Fiber 3.5, Sugar 6.2, Protein 40.7
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
- Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
- Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
- Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
- Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
- Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
- Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
Tips:
- Choose the freshest mussels you can find. Look for mussels that are tightly closed and have no cracks or chips in their shells.
- Be sure to clean the mussels thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells.
- Cook the mussels in a flavorful broth. This will help to enhance their flavor.
- Don't overcook the mussels. They should be cooked just until they open, which will take about 5-7 minutes.
- Serve the mussels immediately with your favorite sides, such as crusty bread, pasta, or rice.
- If you don't have access to fresh mussels, you can use frozen mussels. Just be sure to thaw them completely before cooking.
- You can also add other seafood to this dish, such as shrimp, clams, or calamari.
- If you don't have heavy cream, you can use milk or half-and-half instead.
Conclusion:
Fettuccine with mussels, basil, and cream is a delicious and elegant dish that is perfect for a special occasion. The combination of tender mussels, creamy sauce, and fresh basil is sure to please everyone at the table. This dish is also relatively easy to make, so it's perfect for busy weeknights.
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