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Mussels pomodoro recipe

Mussels pomodoro recipe



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  • Starters
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Mussels are steamed in a tomato, white wine and lobster stock and served with crostini. This recipe serves two as a starter course, so feel free to double the quantities if needed for a main.

2 people made this

IngredientsServes: 2

  • 2 tablespoons olive oil
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 4 tablespoons dry white wine
  • 4 tablespoons lobster stock
  • 250ml tomato passata
  • 12 mussels, cleaned and debearded
  • 1/2 French baguette, halved lengthwise
  • 1 teaspoon duck fat, or more as needed
  • 1 bunch fresh basil leaves, sliced very thinly

MethodPrep:10min ›Cook:6min ›Ready in:16min

  1. Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock and tomato passata. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
  2. Preheat the oven grill.
  3. Rub baguette with duck fat on cut sides. Place on a baking tray and set under grill. Cook until golden and crunchy, 1 to 2 minutes.
  4. Divide mussels between 2 serving bowls. Pour sauce over mussels. Top with sliced basil. Serve with crunchy baguette.

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Pasta Pomodoro - $5.95 mussels – Hits &amp Misses?

Pasta Pomodoro is a chain that started in San Francisco in 1994. Currently it has about 50 restaurants in Northern & Southern California with a few restaurants in Arizona. Wendy’s has an interest in it these days.

Even when it opened, it was never the ultimate Italian restaurant, but you could get some interesting dishes at extremely reasonable prices. I visited with a friend today and found that still to be true.

For $5.95 the twenty Prince Edward Island mussels, steamed with garlic, herbs, butter and white wine and served with three big slices of grilled bread, were a good value and tasty.

The minute we sat down there was a plate of rosemary foccacia and a dish of olive oil with pesto placed on the table. The olive oil / pesto were fresh and very good. Focaccia was on the verge of Olive Garden quality, but better that some more expensive area restaurants.

For $6.50 my friend (not a sharer) had the capellini with tomato sauce, basil and garlic. It came with a cup of minestrone that was topped with some nice looking croutons. She liked it very much. Qualifying that, she is a HUGE fan of Bucca di Beppo.

I was impressed with the salmon with marinated and grilled veggies ($9.75). The salmon piece was very large and nicely grilled. The veggies were really good. The hot grilled asparagus, charred yet tender, along with warm caramelized onions were a nice contrast to the excellent room temperature marinated sweet eggplant, zucchini and onions. Eggplant is often difficult for restaurants to do well. This was excellent.

The balsamic reduction that dressed the generous serving of greens with radicchio, frissee, spinach and other lettuces brought it all together.

There were a few glasses of wine for $3.50 and they weren’t any of the usual suspects at that price.

Cappuccino ($2.25) was Illy and a generous serving with a nice foam. My friend had tiramisu which was a huge slice slathered in mascarpone with nice coffee and chocolate accents ($4.50). It was enough for two and I did get a taste of this. My criticism would be that it was a little too sweet for my taste.

For ten cents extra, Coke, diet Coke or Sprite came with a shot of Torani Italian syrup. Well that would be a different way to have a Vanilla coke raspberry, mango, peach orange and strawberry syrups were also available.

For what has become a chain, it didn’t seem any different quality-wise than when it was locally owned. It is nice there are dishes that are different than the usual chain Italian joint. For example, one of the appetizers was polenta farcita, an Italian cornmeal cake with fontina cheese and spinach.

They have nice sides of sautéed broccoli or spinach. Brussels sprouts in brown butter, onions and sage are available, as is a side of fagioli, white beans with herbs, garlic, olive oil and tomatoes.

They will also try to accommodate special needs. There is the option of substituting whole wheat or low gluten, high protein pasta for the regular pasta. One SF poster said they will make practically anything you ask for as far as custom or substitute dishes

It is a great place to take kids and quite a few families were there. This location was a little busy and noisy though. It sits in a mall that exclusively has chains and the décor reflects that. There are black and white check floors, red banquettes and wooden tables and chairs. There is also a small bar and an uncharming patio that looks out on a lot of concrete. The original in North Beach was more attractive.

So do you have Pasta Pomodoro favorites? Is there anything you would avoid? I seem to remember that when they opened the desserts were not a strong point, but the tiramisu was ok today.

If you feel compelled to say ‘avoid chains’, there is a discussion for that on the Not About Food board already. I'm not suggesting that anyone snub the mom and pop that lovingly makes superior strombolli.

This isn't a place I see frequenting regrularily. However, given dining companion tastes, budget, location, etc. to me, it seems a much better choice than Olive Garden or Cafe Macroni or even the local joint that is locally owned but puts out expensive or mediocre food.

It is not a destination, but a place where you can get a good meal at a good price.

Chain bashing is not helpful in the context of my question and I hope to get some useful menu guidance. Also, if some locations are better than others, that would be nice to know as well.


12 Ways to Eat More Mussels

Matt Taylor-Gross

With smoother and darker shells than their clam and scallop brethren, mussels are on the richer, meatier spectrum of bivalves they’re best when cooked simply (and quickly!) with a bright pop of acidity or spice. While they’re often prepared with white wine and served with fries in the popular Belgian dish moules-frites, mussels are endlessly adaptable. Here are 10 dishes to back that statement.

Mussels with Coconut Sweet Chili Broth

Get the recipe for Mussels with Coconut Sweet Chili Broth »

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

Some fresh herbs are all you need for these French mussels, which come from Langon, France.
Get the recipe for Mussels with Herbed Vinaigrette (Moules Vinaigrette) »

Garifuna Style Seafood Soup (Iraü Lau Juyeirugu)

Fresh basil, oregano, and sage lend their fragrance to this hearty soup loaded with five different types of seafood. Get the recipe for Garifuna Style Seafood Soup (Iraü Lau Juyeirugu) »

Mussels with Pale Ale and Spicy Aïoli

Mussels with Pale Ale and Spicy Aïoli

Smita Chandra’s Malabar Mussels

Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area’s abundant supply of seafood. In this Anglo-Indian recipe from cookbook author and cooking instructor Smita Chandra, mussels gathered from local waters are cooked with tomatoes in a richly spiced coconut broth.

Mussels Tostada with Russian Salad and Chipotle Mayonnaise

Mussels Tostada with Russian Salad and Chipotle Mayonnaise

Mussels with Tomatoes and White Beans

You’ll want some crusty bread to sop up all the broth. Get the recipe for Mussels with Tomatoes and White Beans »

Stuffed Mussels (Cozze al Pomodoro)

Thyme and white wine bring out the sweet flavor of mussels in this classic dish.

Clams and Mussels with Spicy Pork Sausage Broth

This version of a classic New England clambake cooks the shellfish—both topneck clams and mussels—separately from the potatoes so that their briny juices don’t get lost in the boiling liquid. Get the recipe for Clams and Mussels with Spicy Pork Sausage Broth »

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon

Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.

Curried Mussels

Curry powder and cilantro add zest to classic white wine-steamed mussels. Get the recipe for Curried Mussels » This version of Billi Bi, a famed French mussel soup, comes from cookbook author Andrea Reusing

Seafood, like these Mussels Fra Diavolo, on Christmas Eve is a holiday family tradition. But you can also make this anytime you’re craving mussels or seafood in your life. This can be served as an appetizer with bread for dipping or over pasta as a main dish or even over zoodles to keep it low carb.

Some of my other favorite ways to make mussels are Steamed Mussels with Piri Piri Sauce and Mussels in Basil Cream Sauce.

When I make this, I usually use my own homemade marinara sauce (I never use jarred sauce) when I make this, but I tried this with Delallo’s Pomodoro Fresco and I have to say I was very impressed, and so was my husband! It tastes just like my homemade sauce and this dish came together in less than 15 minutes.

If you’ve never made mussels before, you’ll be surprised how easy this dish is. The mussels should be alive when you purchase and cook them. Any mussels that are cracked should be discarded, and any mussels that don’t open after cooking should also be tossed.


Pappa al Pomodoro: Tuscan Bread Soup … With Mussels!

Our friends from Chicago’s Soup & Bread events recently took their soup show on the road to Brooklyn, recruiting some local cooks to man the Crock-Pots for the evening. We were intrigued by the recipe for Pappa al Pomodoro from Gabe McMackin of Roberta’s Pizza, and even more so by his suggestion to finish it off with a big pile of mussels.

The soup itself sounded delicious, and we loved Gabe’s hilarious instructions, starting with, “Heat a big ass pot over medium heat.” His version serves 20 people and we only needed to feed two, so we cut it down considerably and just used an average ass pot.

You start with a lot of sliced garlic, saute it in olive oil, and then add fennel seed, red chili flakes and jalepeno pepper. This mixture smelled so fantastic that we were ready to stop cooking right there and eat it right out of the pot with a big hunk of bread.

But we restrained ourselves and finished the recipe. There wasn’t much more to it – canned tomatoes, stale bread and stock. It would have been delicious if we’d stopped there, but Gabe’s suggestion to add some mussels and finish it all off with lemon zest and basil sounded too wonderful to pass up.

The mussels definitely made the dish a little more special, and it only added about five minutes to the process to cook them right in the soup.

We will definitely be going back to this recipe and trying some other variations. Any suggestions?


Cozze al Pomodoro | Mussels in Tomato Sauce

I love mussels, and I’ll eat them prepared just about any way but this dish is a favorite of mine simply because its easy and delicious and ready in under 30 minutes. This is different than the Mussels Marinara you’d get at your favorite Italian restaurant, because the tomato sauce we’ll use here is made of fresh tomatoes, but I promise you the flavor is all there. This recipe is made with extra tomatoes so that you’ll have plenty of sauce left over if you want to serve this with pasta. Or, you could choose to serve it on the side with some crusty Italian bread, it’s great for dipping.

M ussels are a great shellfish to prepare for the beginner cook because they have a depth of flavor to them but aren’t costly and are easy to prepare – no shucking, they’ll open on their own as soon as the steam sets in on them. And they’re beautiful – the presentation of them on their own is impressive. Try this for dinner tonight – you won’t be disappointed.


Ingredients

“La bio” organic home made tomato sauce 420gr

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“La rustica” home made tomato sauce

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  1. Remove any mussels that are broken or which do not close immediately if tapped. Scrub the mussels well with a wire sponge or brush. Bring a large pot of salted water to boil for the pasta.
  2. In a large skillet, add a few tablespoons of olive oil and sauté half of the garlic until golden. Add the mussels and cover. Cook for about 5-10 minutes or until the shells open (discarding any mussels with a shell that does not open). Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells. Place all shelled mussels back into the skillet with the remaining liquid. In a separate skillet, sauté the remaining garlic in about ½ cup of olive oil. (Add the minced chili pepper if desired). When golden, add the wine and tomatoes and simmer over medium heat for about 10 minutes. Add parsley, salt and pepper to taste. Add this mixture to the large skillet containing the mussels and heat together. Add back the mussels remaining in their shells.
  3. Meanwhile, prepare the linguine until al dente (2 minutes less than package recommends). Drain the pasta and add it to the skillet with the mussels. Mix together over medium heat for about 1 minute. Serve immediately, evenly distributing the mussels.

Ed's Review

If you can't be with the one you love honey, love the one you're with. Sorry, but that's exactly what I was singing to myself as I scrubbed the mussels for this recipe. I was secretly wishing that I could eat these mussels with a mountain of crispy french fries and a fresh baguette on the side for dipping, with a chilled Chablis, rather than over pasta. Of course I like linguine with mussels, otherwise I wouldn't bother with the recipe, but the truth is that I love a good moules frites on a nice summer afternoon. Ah, then again, who has the time or the inclination to make homemade french fries? Some things are better left for someone else to cook. So did I settle? Yep. And was it delicious? Yep. In sum: You can't always get what you want, but if you try sometimes, you might find you get what you need. And boy did I need a second bowl of linguine con le cozze after I devoured the first one.

2 thoughts on &ldquoLinguine con le Cozze (Mussels)&rdquo

Buon Giorno Ed,
Speaking of moules & frites…a favorite NY Bistro is Jubilee. To our taste, at least, pretty fine servings (and many variations) of that delicious pairing.


Stuffed Mussels

(“Mitili Gratinati” “Cozze Oreganate”)

The blue mussels harvested in the Atlantic coasts are abundant in the waters around Long Island.

These mussels, with the characteristic dark blue shell, can grow to about 3 inches in length, which is the ideal size to make the stuffed mussels.

As usual, the mussels must be cleaned and debearded when you are ready to cook them until then keep mussels refrigerated in an open container, covered with a wet rag or ice.

Make sure that the mussels are fresh and they are tightly closed they should be light, without sand inside if they are open, they should instantly snap shut when tapped. Also, discard any mussel with a broken or chipped shell.

Wild mussels must be washed with running water and soaked in lightly salted water for at least 1 hour, to allow the mussels to breathe and to eject any sand.

Carefully protect your hands if using a knife to eliminate the beards and scrape the outside of the mussels to remove any incrustations on the shells. The beard is a little string that the mussels use to anchor or to cling to rocks.

Transfer mussels into a bowl with cold water, one at a time and use a small knife or a little brush, to check and remove any beard and any barnacles left.

Now mussels are ready for the last wash and to be prepared.

Some time ago, I tried the New Zealand Green Shell Mussels, and I was surprised of the qualities of these mollusks: in fact to assure freshness as soon the mussels are harvested they are blanched and frozen on the half shell, the flesh is tender, with a sweet taste, they come clean, sand free and ready to use.

The New Zealand government has established rigid regulations to guarantee that the Green Shell Mussels are farmed in clean pollution free sea waters and they are fed with natural food sources.

The Green Shell Mussels are cultivated in ropes for cleaner shells and grit free flesh.

Even though there is no difference in taste, the color of the meat of the male mussel is creamy white, the flesh from a light pink to apricot identifies the female mussel.

Serves 4 to 5

INGREDIENTS

  • 3 lb. mussels, debearded, scrubbed and rinsed or 2lb. frozenGreen Shell
  • 2 cloves of garlic crushed
  • 2 tablespoon of olive oil
  • ½ cup of white wine (or water)
  • 4 tablespoons of olive oil
  • 1 small onion finely diced
  • 1 cup breadcrumbs
  • 2 cloves of garlic pressed or finely chopped
  • ½ cup of parsley, chopped
  • ½ teaspoon of oregano
  • Pinch of red crushed peperoncino flakes (optional)
  • salt and pepper
  • olive oil to drizzle over
  • Lemon wedges for garnish

How to make Frutti di Mare Seafood Spaghetti:

  • Quickly sauté some garlic and red pepper flakes in olive oil, about 20 seconds.
  • Add clams and mussels and hit it with a good splash of dry white wine. Insane!
  • Stir in your shrimp and squid tentacles, then add some good homemade arrabiata sauce. Don’t be stingy!
  • Toss some spaghetti or linguine with the seafood and the sauce and dive in!