Best 5 Pasta With Smoked Mussels And Capers Recipes

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When it comes to preparing a flavorful and delightful pasta dish, one cannot overlook the captivating combination of smoked mussels and capers. This recipe brings together the smoky, briny essence of mussels with the tangy, salty zest of capers, creating a symphony of flavors that will tantalize your taste buds. The addition of aromatic herbs and a splash of white wine enhances the dish's complexity, while the silky texture of pasta provides a perfect canvas for the delectable sauce. Whether you prefer a quick weekday meal or an impressive dinner party entrée, this pasta with smoked mussels and capers promises to deliver an unforgettable culinary experience.

Here are our top 5 tried and tested recipes!

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS



Pasta With Mussels, Tomatoes and Fried Capers image

The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 15

Salt, as needed
8 ounces calamarata, rigatoni or other short pasta
4 tablespoons extra-virgin olive oil
2 tablespoons drained capers, patted dry
3 garlic cloves, 1 minced, 2 thinly sliced
1/3 cup panko bread crumbs
Large pinch of red-pepper flakes
2 cups diced ripe, fresh tomatoes (2 medium tomatoes)
Freshly ground black pepper, as needed
Fresh lemon juice, to taste
1/2 cup dry white wine
3 large sprigs fresh oregano or marjoram
2 pounds mussels, rinsed and debearded
1 tablespoon unsalted butter, at room temperature, cut into small pieces
1/4 cup torn fresh basil or mint

Steps:

  • Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
  • As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
  • Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
  • Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
  • Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
  • When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
  • Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.

PASTA WITH SMOKED MUSSELS AND TOMATOES



Pasta With Smoked Mussels And Tomatoes image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

1 pound linguine
1/4 cup plus 2 teaspoons olive oil
3 cloves garlic, peeled and minced
8 plum tomatoes, cut into 1/2-inch dice
2-3 2/3-ounce cans smoked mussels, drained
5 tablespoons chopped Italian parsley
1/2 cup fresh basil leaves, cut across into thin strips
3 teaspoons salt
Freshly ground pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
  • Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
  • Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams

PASTA WITH SMOKED MUSSELS AND CAPERS



Pasta with Smoked Mussels and Capers image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 9

8 ounce elbow macaroni
3 to 4 ounce can drained smoked mussels, or oysters
2 1/2 ounce can smoked sardines packed in oil
1 tablespoon capers
Large handful chopped parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup sliced scallions
Salt and crushed red pepper flakes

Steps:

  • Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
  • When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
  • Refresh leftovers with vinaigrette.

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS



Pasta With Mussels, Tomatoes and Fried Capers image

Categories     Pasta     Shellfish

Number Of Ingredients 15

1 Salt as needed
8 ounces Calamarata, rigatoni or other short pasta
4 tablespoons Extra-virgin olive oil
2 tablespoons Drained capers, patted dry
2 Garlic cloves, 1 minced, 2 thinly sliced
1/3 cup Panko bread crumbs
1 Large pinch of ted-pepper flakes
2 cups Diced ripe, fresh tomatoes (2 medium tomatoes)
1 Freshly ground black pepper, as needed
1 Fresh lemon juice, to taste
1/2 cup Dry white wine
3 Large sprigs fresh oregano or marjoram
2 pounds Mussels, rinsed and debearded
1 tablespoon Unsalted butter, at room temperature, cut into small pieces
1/4 cup Torn fresh basil or mint

Steps:

  • Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
  • As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
  • Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
  • Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
  • Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
  • When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
  • Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.

SMOKED SALMON WITH FRESH DILL AND CAPERS



Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.
Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Steps:

  • Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
  • Strain before using.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the mussels, which should be purchased live.
  • Clean the mussels thoroughly: Mussels can contain sand and grit, so it's important to clean them thoroughly before cooking. To do this, rinse them under cold water and remove any beards or barnacles.
  • Don't overcook the mussels: Mussels cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery. Cook them just until they open, which should take about 5 minutes.
  • Use a good quality white wine: The white wine used in the recipe should be a dry wine with a good flavor. A Sauvignon Blanc or Pinot Grigio would be a good choice.
  • Serve the pasta immediately: Pasta is best served immediately after it is cooked. This will prevent it from becoming soggy.

Conclusion:

Pasta with smoked mussels and capers is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The mussels are tender and flavorful, and the capers add a briny, salty flavor that complements the mussels perfectly. This dish is sure to please everyone at the table.

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