Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Pasta with Mussels             HT   MC  55mins

Serves 4     Hot   Pasta   Seafood  Shellfish  Vegetables  Main course   Eggless

 

Ingredients

1kg/2lb Fresh Mussels

50g/2oz Butter

2 Shallots, finely chopped

3 Leeks, thinly sliced

375g/12oz Fresh Spinach, trimmed and thinly shredded

200g/7oz tinned Pimentos, thinly sliced

350g/12oz Conchiglie Pasta (shells)

Salt and Black Pepper

 

Instructions

 

1. Discard any mussels that are open and do not close when tapped sharply on the work surface. Scrub the closed mussels under cold running water and remove the beards.

 

2. Put the mussels in a large pan with a very little  water, cover and cook over a high heat for 5 minutes, shaking the pan occasionally, until they open. Discard any that do not open. Strain the liquid through muslin and reserve.

 

3. Remove most of the mussels from their shells, reserving a few in their shells to garnish. Put the strained cooking liquid to a small saucepan and boil rapidly until reduced by half.

 

4. While the pasta is cooking, melt the butter in a frying pan and gently sauté the shallots for 5 minutes, stirring. Add the leeks and spinach, season well and cook for 10 minutes.

 

5. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.

 

6. Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning. Drain the pasta well.

 

7. To serve - toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.

 

 

More Pasta, Grains, Pulses, Rice  Recipes  |   What's in Season  |   International Cuisines

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk