Speedy Mussels with Pasta

Picked up a bag of frozen mussel meat and wasn't sure what I was going to do with it. Turns out mussels are pretty high in protein (Yay!) and are a cinch to make with this creamy garlic pasta!

Ingredients:

14 oz (400g) frozen cooked mussel meat, defrosted in fridge overnight

3-4 tsps minced garlic

5 shallots, thinly sliced

1 tbsp butter

1 tsp dry oregano

1 cup cooking cream (35%)

2 tbsps fresh chopped parsley

1/2 tsp fennel seed

salt and pepper to taste

zest of 1 lemon

Start cooking the spaghetti and while it's cooking melt butter in a large skillet. Add the shallots and sauté on medium high heat 2-3 minutes, then add the mussel meat and cook another 2-3 minutes to heat through. Toss in the garlic and cook for 1 minute. Stir in the cream, oregano, fennel seeds, salt and pepper. Heat on medium about 4-5 minutes or until cream is hot. 

Add the lemon zest then toss in the cooked and drained spaghetti.

Plate and serve topped with fresh chopped parsley, more black pepper and if you like, some grated parmesan cheese.

Dinner for 2-3 in under 30 minutes!

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Creamy Mussels and Mushroom Linguini

I never saw this before.....frozen mussel meat. The package says keep frozen until ready to use, so here goes.

340 g  (3/4 lb) frozen mussel meat
1/4 tsp each salt and pepper
4 tbsps olive oil
1 tbsp butter
2 cups mushrooms, thick sliced
1/2 tsp dry thyme
6 cloves garlic, chopped
1 cup chicken broth
1/3 cup 10% cream (or whipping cream)
12 oz linguini
1/4 cup parmesan cheese
2 tsp flour
reserved pasta cooking water

Heat 2 tbsps olive oil and 1 tbsp butter in a skillet.  Add 1/2 the garlic and cook until very lightly browned.  Add frozen mussel meat and sprinkle with thyme.

Cook for about 5 minutes. Remove from pan, cover and keep warm.

Cook pasta according to package directions.  

Add the remaining 2 tbsps olive oil and garlic to the skillet with the mushrooms.  Sprinkle with salt and pepper and fry until golden.

Whisk together the broth, cream and flour and add to the pan.

Heat until slightly thickened.  If using whipping cream you may want to use only 1 tsp of flour (or maybe even none at all).  Add 1/4 cup parmesan cheese to the sauce.  If you find your sauce too thick add some of the pasta water, a little at a time, until desired thickness.  I made my sauce with 10% cream and only 1 tsp flour with about 1 ladle full of reserved pasta water making a thin sauce great for mopping up with a nice crusty bread.  Toss your sauce with the drained linguini.

Serve with more parmesan cheese and freshly ground black pepper.

Mussels in Garlic Butter

Before cooking your mussels, rinse them in cold water.  If any are opened this should cause them to close.  If you find one that is still opened give it a little tap. If it still doesn't close, throw that one away.

3 lbs fresh scrubbed mussels
2/3 cup butter
3/4 cup finely chopped shallots or green onions
6 large garlic cloves, minced
4 tbsps chopped fresh parsley
2 tbsps fresh lemon juice
1 tsp grated lemon peel
reserved liquid or white wine

Place mussels in a large Dutch oven or wok with cover.  Add about 1/4 cup of water.  You might add some green onions to the water too. Cover and cook on high heat until mussels open, giving the pan a shake a few times.  Cook about 5-10 minutes. 

Drain and reserve liquid.  Transfer mussels to bowl, discard any that did not open during cooking. Tent bowl with foil.

Melt butter in same pan and over medium high heat add shallots and garlic. Sauté until tender, about 3 minutes.  Add parsley, lemon juice and lemon peel with reserved liquid or white wine. Bring to a boil.

Season to taste with pepper.
Drizzle garlic butter over mussels.


If our youngest is at the table, you'll have to fight her for them! This pic was taken more than 10 years ago and she still talks about this....her first time having mussels.