Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
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Seafood Pasta | Spaghetti with Mussels
In this video we will cook a delicious and simple seafood pasta recipe with black mussels.
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~ Seafood Pasta | Spaghetti with Mussels ~
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We won`t need many ingredients. First we finely dice an onion. For the exact amounts let us know in the comments below. We do the same with some garlic. Meanwhile we bring some water to the boiling point for our spaghetti. In a pan on medium heat we add some extra virgin olive oil followed by a small amount of pepperoncino, in other words some chili. Next we add the diced onion and the garlic. We give it a good mix and we sir it until translucent. We add some good quality diced tomatoes. Some water that we have got from the mussels. A touch of ground black pepper and we let it cook for a few minutes. Our water is boiling so we add some salt and our pasta.
When the sauce is almost done we add the mussels and the rest of the chopped garlic. Next we add some dry white wine and we let the alcohol to evaporate. As a last step we add the pasta and this delicious recipe is ready. Try it out and let us know what you think.
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Seafood Pasta Mussels Prawns and Squid/The Cooker
A delicious Seafood Pasta meal with mussels, prawns and squid. It is mouth watering dish and easy to cook with minimal ingredients. Any pasta can be used but for me tagliatelle or spaghetti is more fun, I like swirling the tagliatelle with my fork. Also, I used frozen peeled raw prawns and frozen raw squid to save my time from cleaning. Cooking time is just under 30 minutes as pasta can be cooked at the same time while cooking the sauce.
As a general rule, No (Never) use parmesan cheese with seafood, because the strong cheese flavour will overwhelm the delicate taste of seafood or fish.
#pastawithmussels #seafoodpasta #mussels #squid #prawns
A little bit of a background of Seafood Pasta dish. While it's difficult to pinpoint the origins of seafood pasta specifically, the dish has deep roots in Neapolitan cuisine. And as Naples in Italy is on the sea, it's no surprise that they make the most of their coastal produce. Traditionally, seafood pasta was cooked up for special occasions like weddings.
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SERVES 3 - 4
Ingredients:
300 gms mussels
200 gms raw prawns, frozen
200 gms raw squid, frozen then slice
400 can tomatoes
300 gms fresh tomatoes, chopped
2 tbsp tomato ketchup
2 tbsp fish sauce
2 tbsp cooking oil
3 cloves garlic
1 medium to large onion, chopped
bunch of fresh parsley or coriander, chopped
bunch of fresh basil (optional)
1 - 2 tsp sugar (to taste to help reduce the sourness of can tomatoes)
salt & pepper
Tips:
Add tomato puree if prefer to have more stronger tomato blend. Secondly, use frozen seafood as they are already clean and ready to cook saves a lot of your time. Using parsley and basil gives a strong aroma to the dish.
Methods:
Step 1
Quickly stir fry prawns and squid on high heat for 1 to 2 minutes. Set aside.
Step 2
The making of the tomato sauce.
Oil in the pan and let it heat. Add onions into the pan and fry until it's translucent. Add garlic and cook for 1 to 2 minutes under low to medium heat. Do not brown the garlic as this will give bitter taste. When onions and garlic are soft, add fresh tomatoes and cook for few minutes until soft then sprinkle salt & pepper. Add canned tomatoes, tomato ketchup and fish sauce. Stir to combine. Cover and let it simmer for 1 - 2 minutes to caramelised the sauce.
(Meanwhile bring water to boil and cook tagliatelle - follow packet instructions (usually 10 to 12 minutes). While this is cooking, start Step 3.
Step 3
Pour mussels (do not stir) into the sauce then cover. Turn heat to low and let the heat cooks the mussels about 3 minutes. When mussels are cooked, shell will open up (any mussels that are still close, discard!) Add cooked prawns and squid into the mussels and sauce and stir gently to combine. Add parsley and basil and stir altogether. Let the aroma of the herbs diffused into the sauce.
Step 4
Spoon all tagliatelle into the seafood mixture and stir to combine. Ready to serve.
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Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp
The ultimate Italian Seafood Pasta recipe! Spaghetti with clams, mussels, calamari, squid, shrimp and scampi— a seafood lover’s dream! #pastarecipes
This classic Italian pasta dish is called ‘Spaghetti allo Scoglio’ in Italian. It is popular year-round wherever and whenever fresh seafood can be found. It’s a rich and delicious special occasion dish which is often served on Christmas Eve when Italians don’t eat meat. Gordon Ramsay: move over! Italian Grandma Lulu is here.
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In this PIATTO™ video recipe, we present:
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Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp
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In this PIATTO™ video recipe, we'll watch an Italian Grandma cooking the classic seafood recipe from Italy: Spaghetti allo Scoglio! Learn how to make seafood pasta the authentic Italian way, served in restaurants and homes throughout Italy all year-round.
Sometimes called Seafood Marinara Pasta abroad, this is the definitive seafood pasta recipe! Rich in shellfish (mussels and clams) as well as squid, calamari and shrimp, this pescatarian recipe has it all. Grandma Lulu even adds something extra special she found at the grocery: mantis shrimp!
TIP: To save money or time, use pre-prepared shellfish meat and clam juice instead of buying the shellfish fresh in the shell. We think our Italian Grandma's recipe is the best —and think you'll agree— but feel free to adjust the quantities of seafood or leave something out if you prefer.
INGREDIENTS (SERVES 4-5)
Mussels - 500 g
Clams - 500 g
Scampi - 4
Shrimp - 250 g
Calamari - 2
Squid - 1
Mantis Shrimp - 4 (OPTIONAL)
Other ingredients:
Cherry tomatoes - 10, halved
Tomato puree - 2 tbsp
Parsley - handful
Fresh garlic - 5 cloves
Fresh red chili pepper - one
White Wine - 1/2 cup (such as Pinot Grigio)
spaghetti - 320 g
Olive Oil, Salt, Pepper - to taste
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TABLE OF CONTENTS
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0:00 - intro
0:16 - ingredients
0:29 - seafood prep
1:26 - cooking clams and mussels
2:40 - cooking calamari, squid and scampi
4:34 - sauce preparation
6:47 - finishing with pasta
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PASTA WITH MUSSELS BETCH
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Mussels with White Wine and Garlic
Mussels are inexpensive and exciting to cook! They steam quickly too, making for a quick dinner to the table in minutes. The ingredients I've used in this recipe are pretty common, and most are interchangeable. If you don't like spicy, leave out the chili flakes. You can leave the parsley out or use something like scallion tops.
It is important to note that when you purchase these fresh, your grocery store should pack them with ice and you should keep them on ice until you are ready to cook them. Before you make the recipe, give them a rinse in cold water and debeard them. The mussel will have a beard that looks like a fuzzy bunch of string, and all you do is yank it out.
Live mussels are naturally closed if they are living. If they are slightly open, and you poke them and the shell closes, this means they are still living and are okay. I'm saying this because if you go through this recipe and find that at the end there are some that did not open, these are no good to eat and should be thrown away.
The full recipe will be located on my food blog, linked down below. Thank you for watching, and if you liked the video, leave a like and a comment down below!
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