Mussels with Linguine
Mussels with linguine (or any pasta substantial enough to handle the robust flavors) is a fast easy to cook recipe. Try it for a great way to impress seafood lovers.
2 lbs. of fresh live mussels cleaned, scrubbed and allowed 1 day in the fridge to purge.
1 lb. of linguine (whole wheat is healthier)
4 cups of blanched tomatoes skinned and diced (canned if you do not have fresh to blanch)
4 cloves of garlic minced/mashed (your call)
1 red onion (you can substitute 2 shallots instead)
4 tbsp. of olive oil
1/4 crushed red pepper
4 tbsp. sweet marjoram – fresh (if using dry back off by 1/2)
4 tbsp. chopped parsley – fresh
In a large skillet heat the olive oil over medium heat. Add the red onion/shallot and the garlic. Saute until translucent – do not over cook here.
Add the crushed red pepper and the blanched/canned tomatoes, stir and simmer uncovered for about 5 minutes. Stir occasionally, the sauce should thicken a bit. Stir in the sweet marjoram and parsley, take off heat and cover.
Start the linguine and and cook according to package instructions.
Put the sauce back over medium heat and add the mussels, cover and cook for about 5 minutes – the mussels should open – if not cook for a few more minutes. The mussels will open. Any that do not open, remove and throw away.
By now the linguine is done. Drain and keep 1/2 cup of the cooking water. Put the pasta in a large serving bowl with the cooking water. Pour the sauce with the mussels over and serve.
Mussels are a common shellfish and easy to harvest – just find rocks at low tide in clean water (make sure you are doing it legally. God know the government is in charge). When cooked I feel they are as good as any clam. Frankly, I like cooked mussels more. Anyway, being a somewhat health nut now and a follower of weight watchers, I can say that this mussels with linguine recipe should make 6 servings with each serving equal to 13 points (very reasonable for a dinner).
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This fried clam recipe is a family tried and true. For years I would order fried clams when we would go to seafood shacks & restaurants. My brother-in-law made this one summer and I was sold on it. You can use ipswich or razor clams but frankly my favorite clams are little neck or cherrystone. Anyway, try the recipe and enjoy.
2 quarts vegetable oil for deep frying
1 quart shucked little neck or cherrystone clams, drained
2 eggs, lightly beaten
1/4 cup of milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fine corn meal
1/2 Teaspoon. Old Bay Seasoning
Heat deep fryer to 375 degrees F. Use a cooking thermometer to manage temperature.
Combine the eggs and milk in a bowl. In a separate bowl, combine flour, corn meal, old bay seasoning, salt and black pepper.
Dip clams in egg and milk and then dredge in the flour mixture.
Carefully slide clams into hot oil. Cook five at a time until golden brown, about 2 – 3 minutes. Drain briefly on paper towels or on a rack. Serve your fried clams hot with lemon wedges, tartar sauce or cocktail sauce – however you like..
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2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery cut lengthwise into 4 sections each then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken stock
Meat of 24 steamed clams and 10 ounces of the liquor from steaming (see steamed clams recipe)
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound of potatoes cut into 1/2- inch cubes
Salt and freshly ground black pepper
6 QT stove top sauce pot
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour, mix to break up any lumps. Add the chicken stock, steamed clam liquor (or the juice from 2 cans of chopped clam), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring constantly until the mixture thickens, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Once the potatoes are tender, add clams and season to taste with salt and pepper and serve. If using canned clams, cook until clams are just firm – about 2 minutes.
4 dozen little neck clams
2 cups of dry white wine
1/2 cup minced shallots
4 medium garlic cloves – minced
1 bay leaf
¼ finely chopped parsley
2 tbls unsalted butter
8 Qt stove top pot with cover
Cooking the Clams
Combine the wine, shallots, garlic and bay leaf in the pot and slowly bring to a simmer. Continue to simmer for 3 minutes to blend the flavors. Increase the heat to high and bring to a boil. Add the clams and cover. Check every few minutes, when the clams open they are done. Remove the clams – if you do not they may over-cook. Un-opened clams should be discarded.
Making the Dipping Sauce
Take the liquid the clams cooked in and divide in two equal portions. Place one portion back into the pot over a low heat. Add two tablespoons of unsalted butter and the parsley. Stir until the butter is melted. This is one of the best dipping sauces I have had with clams
The remaining liquid should be saved for making soups and clam sauce.
Tip: The live clams can be placed in a shallow pan with enough water to cover. Sprinkle a handful of cornmeal over them and let stand a few hours or overnight. They will absorb the cornmeal into their systems and it will clean out any sand as well as help in whitening the clam meat.
3 dozen clams, such as littleneck, manila or cherrystone, shelled and cleaned
3 quarts vegetable oil
1 cup all purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon oregano
10 lemon wedges
Stove top pot large enough to hold oil
Cooking thermometer to monitor oil temperature
Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
In a shallow bowl, combine the flour and the spices. Add the clams and toss to coat evenly, shaking to remove any excess.
In batches, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Remove from oil and either place on racks to drain or to paper towels.
Serve with lemon wedges and tartar sauce or blue cheese dipping sauce.
4 dozen Littleneck clams
2 tablespoons salt
3 cups bread crumbs
1/2 cup Parmesan
2 lemons, zested and juiced
1 tablespoon chopped garlic
2 tablespoons pesto
1/2 cup chopped parsley leaves
1/2 cup olive oil
1/4 pound clarified butter
Preheat oven to 350 degrees F.
Night before, if you want to, place clams in the refigerator in water with some corn meal to help the clams purge.
Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.