LINGUINE WITH MUSSELS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yaman Magar
[email protected]I'm not a big fan of mussels, but I loved this dish! The sauce was so flavorful and creamy. I would definitely make this again, even if I had to use a different type of seafood.
Badar Zaman
[email protected]This recipe was a bit too complicated for me. I ended up with a watery sauce and overcooked mussels.
Amber Harbin
[email protected]The mussels were a bit overcooked, but the sauce was delicious.
John Okilo
[email protected]This dish was easy to make and very tasty. I will definitely be making it again.
Shahid Zia
[email protected]I would have liked the sauce to be a bit more flavorful, but overall this was a good recipe.
Khyzerkhan 95
[email protected]This recipe is a keeper! I've made it several times and it always turns out great. The mussels are always cooked perfectly and the sauce is always flavorful and creamy.
Fredrick Kaziro
[email protected]I followed the recipe exactly, but the sauce was too thin. I had to add some cornstarch to thicken it up.
Iyazi Yakala
[email protected]The mussels were a bit gritty, but the sauce was delicious.
Samir As Vloger
[email protected]This dish was a hit with my family! The kids loved the mussels and the adults loved the sauce. I will definitely be making this again.
Immanho jr
[email protected]I've never cooked mussels before, but this recipe made it easy. The mussels turned out tender and juicy, and the sauce was rich and flavorful. I served it with a side of crusty bread to soak up all the delicious sauce.
Jovan Kalungi
[email protected]This linguine with mussels recipe was absolutely delicious! The mussels were cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.