#377, TasteSpotting Mussels - Make

"Linguine with Mussels and Chorizo"

Mussels Linguine with Mussels and Chorizo

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See the similar "Steamed Littleneck Clams with Chorizo Sausage, Tomatoes and White Beans". See also "Shrimp, Avocado, Spinach Pasta with a Mango Vinaigrette", "Tuscan Style Clam Sauce", and "Kale and Walnut Pesto" below.

Time: 15 minutes
Serves 4

Ingredients

Linguine with Mussels and Chorizo
  • 1 lb. linguine (or other long pasta like angel hair or spaghetti) - note: you'll use about ½ the pasta for one sauce recipe
  • 1 5 lb. bag of mussels
  • 1 lb. chorizo (can sub Italian sausage if you like)
  • 1 28 oz. can of whole Italian tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz. bottle of clam juice
  • 1 bottle dark beer (any brand will do)
  • 1 cup white wine (use something inexpensive and dry)
  • 1 ounce or more fresh basil, torn or chopped, plus more for garnish
  • 2 tsp. dried oregano
  • 1½ t. salt
  • ½ t. sugar
  • ½ t. red pepper flakes
  • 3 T. butter
  • Fresh parsley for garnish

Instructions

  1. Cook pasta as directed on package. Drain, rinse and keep aside.
  2. For sauce, brown chorizo in large sauce pan. About half way until done, add onion, stir for a couple of minutes and then add garlic. To drain excess fat, remove pan from stove top, tilt pan, and use paper towel to soak up fat. Helps to have 2 sets of hands!
  3. Remove whole tomatoes from can and dice on a cutting board. Add tomatoes and all juice to sauce pan.
  4. Add clam juice, white wine, basil, oregano, salt, red pepper, and sugar to pan. Simmer on med-low for 20-25 minutes. You will add the butter to the sauce right before serving.
  5. In the meantime, rinse the mussels and remove any whose shells are cracked or open. (a very small opening is OK). Add beer to a large deep stock pot. Bring to medium high heat until beer is steaming. Add mussels to stock pot. Cover with lid. In about 3 minutes, open and stir mussels to move them around the pot. Cover again for approximately 2-4 minutes more. Mussels are ready when they are all open! Cooking time does vary because of heat and pot, but they are ready when opened!
  6. Add butter to sauce and combine thoroughly.
  7. On a plate or platter, add your preference of pasta. Top with sauce and plenty of mussels. Then add some more sauce and fresh basil and parsley. Serve with hot fresh bread!

NOTE ADD THESE TO CLAMS AND SHRIMP NOTE SHRIMP IMAGES ARE ALREADY DOWNLOADED: FIX TABLE


Source: "Linguine with Mussels and Chorizo" from Carey who runs "Pasta Shoppe" with her husband John
online at http://pastashoppe.com/linguine-mussels-chorizo/ accessed April 2, 2017
note old url was "http://www.worldofpastabilities.com/linguine-mussels-chorizo/"
referred from TasteSpotting Category Mussels

This recipe was inspired the fabulous "grilled clams" by Marie, an Italian food blogger at "Proud Italian Cook" site (comes up as unsafe). See also "Shrimp, Avocado, & Spinach Pasta with a Mango Vinaigrette" (outside link separate window).

#TasteSpotting Mussels 377, shrimp - - Make

"Shrimp, Avocado, Spinach Pasta with a Mango Vinaigrette"

Mussels Shrimp, Avocado, Spinach Pasta with a Mango Vinaigrette

[Previous] [Shrimp] [Clams] [Mussels] [Tastespotting Mussels] [One Pot] [Chiles] [Ethnic] [Asian] [Curries] [Spanish] [Portuguese] [Italian] [Belgian] [French] [Indian] [Thai] [Chinese] [Spices] [Collections] [Lee's Recipes]

Every component of this salad is tied together by the sweet fresh mango vinaigrette. It is light, it is full of flavor, and it is fabulous. Use it with fish and different salad combos. Big Shrimp, creamy avocados, green onion, fresh spinach and arugula, toasted macadamia nuts, sweet mango dressing with curly pasta. Another light dish is "Kale and Walnut Pesto". (below)

Time: 15 minutes
Serves 4

Ingredients

Shrimp, Avocado, Spinach Pasta with a Mango Vinaigrette
  • 8 oz. of our Italian Inspired Lilies Pasta (or any short pasta shape)
  • 1 pound fresh or frozen shrimp, tails on (my preference is 16/20 count)
  • 4-5 ounces of fresh spinach - or a spinach and arugula blend
  • 1-2 avocados, sliced
  • 3 green onions. sliced on the bias
  • 1-4 -1/2 cup toasted macadamia nuts
  • 3 mangos
  • ¼ cup rice vinegar
  • 3 T. vegetable oil
  • 2 T. honey
  • ½ t. salt
  • ¼ t. pepper

Instructions

  1. Cook pasta as directed on package. Drain and rinse with cold water. Set aside.
  2. Blanch shrimp in salted hot water for just a few minutes until they begin to curl and turn pink. Drain and set aside to cool.
  3. Mango Vinaigrette: in a blender or processor, add mango pieces, rice vinegar, oil, and salt and pepper. Blend thoroughly. Taste and adjust seasonings if necessary.
  4. Place desired amount of spinach and arugula in a large bowl. Add green onions and pasta. Toss lightly with vinaigrette.
  5. On each plate, place spinach mixture. Top with shrimp and avocado. Garnish with macadamia nuts. Sprinkle with paprika.


Source: "Shrimp, Avocado, & Spinach Pasta with a Mango Vinaigrette" from Carey who runs "Pasta Shoppe" with her husband John
online at http://pastashoppe.com/linguine-mussels-chorizo/ accessed April 2, 2017

#43377, TasteSpotting Clams TasteSpotting Mussels - - Make

"Tuscan Style Clam Sauce"

Mussels Tuscan Style Clam Sauce

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Time: 15 minutes
Serves 4

Ingredients

Tuscan Style Clam Sauce
  • 1 pound of linguine (you can use fettuccine or other long shapes too)
  • ⅔ cup olive oil
  • 1 medium onion, thinly sliced
  • ½ cup dry white wine
  • 1 8 oz. bottle clam juice
  • 3 cloves garlic, minced
  • 12 roma/pear tomatoes, blanched, peeled, and chopped (Or substitute 1 28 oz. can of Italian whole tomatoes, drained and gently squeezed)
  • 1 banana pepper, roasted, peeled, and chopped
  • ½ cup chopped parsley
  • 2 cans chopped clams (approx 6 ounces)
  • Fresh clams (they usually come in 5 pound bags), use as many as desired
  • ½ t. salt
  • ¼ t. black pepper

Instructions

  1. Blanch tomatoes in hot water for approximately 2 minutes, until skins begin to split. Cool slightly and then peel, seed, and chop. Or use whole canned tomatoes and drain, gently squeeze individually and then chop. Note that not all the seeds will be removed, but that is OK. Set tomatoes aside.
  2. Cut banana pepper in half lengthwise. Use gloves and remove seeds. Lightly coat outside with olive oil. Broil in oven, about 6-8 inches from heat, until skin is blackened. Cool slightly and peel and chop peppers.
  3. Cook pasta according to package, drain, and toss with 1 T. oil.
  4. In a large saute pan, saute onion in the olive oil until transparent. Add the wine, clam juice, tomatoes, banana peppers, and salt and pepper.
  5. Bring sauce to a boil, reduce, and cook for 20 minutes.
  6. In the meantime, if using fresh clams, add one bottle of beer to stock pot and bring to boil. Add clams and steam with lid on reducing to med-high heat, until opened. May take 8-10 minutes.
  7. When sauce is ready, add canned clams, chopped parsley and stir. Add pasta to pan and heat.
  8. Place desired amount of pasta on plate and top with fresh clams and additional chopped parsley.

Source: "Tuscan Style Clam Sauce" from Carey who runs "Pasta Shoppe" with her husband John
online at http://pastashoppe.com/tuscan-style-clam-sauce/ accessed April 2, 2017

#Pesto, Pasta - - Make

"Kale and Walnut Pesto"

Mussels Kale and Walnut Pesto

[Previous] [Shrimp] [Clams] [Mussels] [One Pot] [Chiles] [Ethnic][Curries] [Spanish] [Portuguese] [Italian] [Belgian] [French] [Pesto] [Spices] [Collections] [Lee's Recipes]

Delicious and nutritious pesto that is mild in flavor! Perfect for pasta, sandwiches, pizzas, and more

Time: 15 minutes
Serves 4

Ingredients

Kale and Walnut Pesto
  • 1 lb. Seashell Pasta (or substitute 14-16 ounces of any short pasta shape)
  • 12 oz bag of kale leaves , stems removed (I bought mine at Trader Joes), or 1 bunch of kale, leaves torn and stems removed
  • 1 cup grated Parmesan Romano cheese blend. plus more for garnish
  • ⅓ cup toasted walnuts, plus more for garnish
  • ½ cup grape tomatoes, halved lengthwise, for garnish
  • 2 cloves, garlic, minced
  • ½ cup olive oil
  • ½ t. salt
  • ¼ t. pepper

Instructions

  1. Toast walnuts on a foil lined baking sheet, at 350 degrees, for about 5-6 minutes, until fragrant, tossing occasionally. Chop and set aside.
  2. Blanch kale in large pot of salted water for about 1 minute. Drain in colander. When cooled off enough, squeeze excess water from kale.
  3. Combine kale, ⅓ cup walnuts, cheese, garlic, salt and pepper in a food processor until finely chopped.
  4. Slowly add olive oil in a steady stream though the tube while machine is still running and until the pesto comes together.
  5. Cook pasta per the package instructions. Drain but do not rinse. Place pasta in bowl and gently toss pesto to coat shapes.
  6. Serve topped with toasted walnuts, extra cheese and halved tomatoes.

NOTES: Pesto can be made and frozen. If so, cover the pesto at the surface with plastic wrap to prevent discoloration before freezing. Some people like to fill ice cube trays with pesto for pre-portioned amounts. If so, freeze cubes, and then pop the cubes out and put into another freezer bag.


Source: "Kale and Walnut Pesto" from Carey / World of Pastabilities
online at http://pastashoppe.com/kale-walnut-pesto/ accessed April 15, 2017

Tuscan Style Clam Sauce from WorldofPastabilities.com
Tuscan Style Clam Sauce

Shrimp, Avocado, & Spinach Pasta with a Mango Vinaigrette from WorldofPastabilities.com
Shrimp, Avocado, Spinach Pasta with a Mango Vinaigrette

 

created April 2, 2017; updated April 15, 2017