Mussels with Red or White Sauce

Wash the mussels in cold running water and pull off any of the beard that might be attached to some of them. Discard any mussels that don’t close when tapped.

Either of these recipes can be served as a sauce for linguine or spaghetti but I prefer them simply with a loaf of good Italian bread.

Mussels in White Sauce

Ingredients:

1/3 cup olive oil
1 small shallot diced
2 garlic cloves minced
Salt to taste
1 cup dry white wine
2 lbs. cleaned mussels
2 tbsp. butter
½ cup chopped parsley

Heat the olive oil in a large pot over medium heat. Cook the shallot until it’s translucent. Add the garlic and stir and cook for 2 minutes. Add ½ teaspoon of salt. Add the white wine and raise the heat. When it boils add the mussels and cover the pot.

Shake the pot and check after 5 minutes. The mussels should be starting to open. Cover and wait until they’re all opened and discard any that didn’t.

Remove them with a slotted spoon to a serving dish leaving the sauce in the pot. Discard any mussels that haven’t opened.Whisk the butter and parsley into the sauce. Check for seasoning and pour the sauce over the mussels and serve. If you’re serving with pasta, add one cup of the pasta cooking water to the sauce.

Mussels in Red Sauce

Ingredients:

1/3 cup olive oil
3 cloves of minced garlic
Salt and black, and red pepper to taste
½ cup dry red wine
1 – 28 ounce can of chopped tomatoes
2 lbs. cleaned mussels
¼ cup chopped parsley

Heat the olive oil in a large pot over medium heat. Add the garlic and stir and cook for 2 minutes. Add salt, black, and red pepper.

Add the red wine and tomatoes, and simmer for 30 minutes. Add the mussels, cover the pot and steam for about 15 minutes, shaking the pot or stirring from time to time. When the mussels have opened, stir in the chopped parsley, and serve. Discard any mussels that haven’t opened.

It works with pasta too.

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Seafood Sauce

For this one I used clams, mussels, shrimp and lobster tails. Add what you like, crabs, scallops, octopus, fish filets, etc. It’s important to steam the clams and mussels separate from the sauce. One sandy clam or mussel can ruin a whole pot of sauce.

Ingredients:

¼ cup olive oil

Salt, black and red pepper to taste

3 minced garlic cloves

½ tsp. oregano

2 – 28 oz. cans crushed tomatoes

12 little neck clams

18 mussels

1 doz. shrimp cleaned and shelled

2 lobster tails cut into 2 inch pieces

1 lb. linguine

Lightly sauté the garlic in oil in a pot large enough to hold the sauce and shellfish. Add salt, red, and black pepper to taste and the oregano. Add the crushed tomatoes and bring to a simmer.

The clams and mussels need to be steamed in a separate pot in case any are sandy. Heat one & a half cups of water and add the shellfish. (Clams and mussels take different amounts of time so it’s easier to do them separately.) Cover the pot and let it steam 8 to 12 minutes (until they open). Discard any shellfish that didn’t open. Add the shellfish to the tomatoes sauce and carefully pour the remaining broth into the sauce leaving any sand behind.

Start to cook the linguine and at the same time add the lobster and shrimp to the sauce. When the pasta is done the sauce will be too. Put the pasta, and shellfish sauce in a serving platter and serve. Please, it’s seafood so no cheese on this sauce.

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Tag Archives: mussels

Mussels with Red or White Sauce

Mussels with Red or White Sauce

Wash the mussels in cold running water and pull off any of the beard that might be attached to some of them. Discard any mussels that don’t close when tapped.

Either of these recipes can be served as a sauce for linguine or spaghetti but I prefer them simply with a loaf of good Italian bread.

Mussels in White Sauce

Ingredients:

Heat the olive oil in a large pot over medium heat. Cook the shallot until it’s translucent. Add the garlic and stir and cook for 2 minutes. Add ½ teaspoon of salt. Add the white wine and raise the heat. When it boils add the mussels and cover the pot.

Shake the pot and check after 5 minutes. The mussels should be starting to open. Cover and wait until they’re all opened and discard any that didn’t.

Mussels in Red Sauce

Ingredients:

Heat the olive oil in a large pot over medium heat. Add the garlic and stir and cook for 2 minutes. Add salt, black, and red pepper.

Add the red wine and tomatoes, and simmer for 30 minutes. Add the mussels, cover the pot and steam for about 15 minutes, shaking the pot or stirring from time to time. When the mussels have opened, stir in the chopped parsley, and serve. Discard any mussels that haven’t opened.

Seafood Sauce

Seafood Sauce

For this one I used clams, mussels, shrimp and lobster tails. Add what you like, crabs, scallops, octopus, fish filets, etc. It’s important to steam the clams and mussels separate from the sauce. One sandy clam or mussel can ruin a whole pot of sauce.

Ingredients:

Start a pot of salted water for the linguine.

Lightly sauté the garlic in oil in a pot large enough to hold the sauce and shellfish. Add salt, red, and black pepper to taste and the oregano. Add the crushed tomatoes and bring to a simmer.

Start to cook the linguine and at the same time add the lobster and shrimp to the sauce. When the pasta is done the sauce will be too. Put the pasta, and shellfish sauce in a serving platter and serve. Please, it’s seafood so no cheese on this sauce.

Reveries and Recipes