Best 8 Mussels With Linguine Recipes

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**Mussels with Linguine: A Seafood Delight**

Indulge in the delectable flavors of the sea with our mussels with linguine recipe. This classic Italian dish combines plump, juicy mussels with tender linguine pasta, creating a symphony of flavors that will tantalize your taste buds. But that's not all – our comprehensive guide also features a variety of other mussel recipes to satisfy every palate. From the aromatic Mussels Provencal to the creamy Mussels in White Wine Sauce, our collection offers a culinary journey that will transport you to the shores of the Mediterranean. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, our mussel recipes have you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the beauty of fresh seafood.

Check out the recipes below so you can choose the best recipe for yourself!

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

SPICY MUSSELS WITH MUSCLE AND LINGUINI



Spicy Mussels with Muscle and Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound linguini
Salt
3 tablespoons EVOO
6 cloves garlic, thinly sliced
4 ounces 'nduja OR 8 ounces hot Italian sausage, cut from casing
1/2 cup red vermouth or red wine
2 pints cherry tomatoes, halved
1 tablespoon fresh oregano or 1 teaspoon dried
2 pounds mussels, cleaned and de-bearded, discard any open mussels
A fat handful of flat-leaf parsley, chopped
1 small lemon, halved

Steps:

  • Bring a large pot of water to boil for pasta. Once the pasta water is at full rolling boil, season it liberally with salt and cook pasta 1 minute less than package directions.
  • Meanwhile, heat a large pot or skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add garlic and swirl a minute. Add dollops of 'nduja and melt it down (or add the sausage and brown and crumble). Add vermouth or wine and stir a minute. Add tomatoes, oregano and mussels and cover. Cook 10 to 12 minutes, stirring occasionally, to open shells and combine flavors. Uncover.
  • Drain pasta and toss with sauce and mussels, 1 minute. Add parsley, lemon and salt to taste.

LINGUINE WITH MUSSELS AND FRESH HERBS



Linguine with Mussels and Fresh Herbs image

Provided by Ian Knauer

Categories     Herb     Pasta     Quick & Easy     High Fiber     Dinner     Mussel     Healthy     Potluck     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 large garlic cloves, sliced
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
1 cup dry white wine
2 pounds cultivated mussels, scrubbed
1 pound thin linguine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Steps:

  • Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
  • Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
  • Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

MUSSELS WITH LINGUINE



Mussels With Linguine image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 pounds mussels
1 cup dry white wine
3 or 4 sprigs thyme
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
1 teaspoon olive oil
1 large clove garlic
8 ounces fresh linguine
1/2 cup nonfat yogurt
3/4 cup reduced-fat ricotta
Several sprigs parsley, to yield 2 tablespoons chopped
1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
Freshly ground black pepper to taste

Steps:

  • Bring water to boil for pasta.
  • Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
  • Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
  • Chop whole onion.
  • Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic, and add it to onion as it cooks.
  • When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
  • Shuck mussels, discarding any that are not open.
  • Cook linguine according to package directions.
  • Add mussels to onion mixture, and heat through.
  • Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
  • Drain pasta.
  • Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams

LINGUINE WITH MUSSELS



Linguine With Mussels image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 pounds small mussels
1 tablespoon plus 1/4 cup olive oil
2 teaspoons finely chopped garlic
3 tablespoons plus 10 cups water
2 cups fresh new peas or a 10-ounce frozen package
1 cup ricotta cheese
9 ounces fresh or packaged dried linguine
1/8 teaspoon dried hot red pepper flakes
1/4 cup finely chopped fresh basil or 2 tablespoons dried
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. Rinse mussels thoroughly under cold running water and drain. There should be about 12 cups.
  • Heat 1 tablespoon oil in a large kettle. Add garlic and cook, stirring without browning, about 1 minute. Add mussels and 3 tablespoons water. Cover closely and cook about 4 minutes or until shells open. As mussels cook, shake kettle to redistribute them so they steam evenly.
  • Line a bowl with a large colander and drain mussels. There should be about 1 1/2 cups of broth. Reserve broth.
  • If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. Set aside.
  • When mussels are cool enough to handle, remove meat from shells. There should be about 1 1/2 cups. Set aside. Discard shells.
  • Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. Stir until blended and simmering.
  • Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. Drain linguine and add it to ricotta sauce. Add remaining 1/4 cup oil and stir. Add peas, hot red pepper flakes, basil, salt, pepper and mussels. Cook until mussels are heated through and piping hot.

SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH SHRIMP AND MUSSELS



Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Categories     dinner, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

  • Saute onion and garlic in a little oil.
  • Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
  • In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
  • In the same liquid steam shrimp until just barely done.
  • Meanwhile, cook linguine to the desired doneness. Drain.
  • Remove shells from mussels and shrimp, and mix with the sauce.
  • Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH MUSSELS



Linguine with Mussels image

Categories     Pasta     Shellfish     Quick & Easy     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Noodle     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11

2 medium shallots, finely chopped
2 tablespoons unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tablespoons heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
  • Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
  • While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
  • Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or dirt from the shells.
  • Use a large pot: Mussels will release a lot of liquid as they cook, so it's important to use a large pot to prevent them from boiling over.
  • Use a flavorful cooking liquid: The cooking liquid for mussels should be flavorful and aromatic. Good options include white wine, clam juice, chicken broth, or a combination of these liquids.
  • Don't overcook the mussels: Mussels only take a few minutes to cook. Overcooking will make them tough and rubbery.
  • Serve immediately: Mussels are best served immediately after they are cooked. They can be served with linguine, rice, or crusty bread.

Conclusion:

Mussels with linguine is a delicious and easy-to-make seafood dish. By following these tips, you can ensure that your mussels are perfectly cooked and flavorful. Serve them with a glass of white wine and enjoy a taste of the Mediterranean!

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