Yahoo Web Search

  1. About 2,810,000 search results

  1. Bantry Bay Premium Irish Mussels give us all a simple way to make a sustainable difference. In this beautiful place, at the edge of world, nature has crafted the perfect environment to grow sweet, juicy Blue Shell Mussels. They grew here before us, organically. They grow here now, organically. All we add is gentle nurturing and careful tending of the mussels and their magical sea world.0.

    • About Us

      ABOUT BANTRY BAY MUSSELS We are a family-owned and run...

    • Our Location

      The unique, natural and organic environment of Bantry Bay...

    • Sustainability

      Our organic Blue Shell Mussels are packed with protein and...

  2. Jun 12, 2020 · Ingredients 1 ½ ounces linguine pasta 4 ounces frozen mussel meat 4 teaspoons unsalted butter, divided 3 ounces cremini mushrooms freshly ground black pepper to taste 1 large clove garlic, minced ¼ cup dry white wine 1 pinch red pepper flakes (Optional) ⅓ cup light whipping cream (18%) ½ lemon, ...

    • (5)
    • 708
    • 1
  3. People also ask

    How to cook mussels in a skillet?

    How to cook mussels in tagliatelle pasta?

    What to do with shrimp and mussels?

    How to make mussels with bread?

  4. Drain, reserving 1 cup pasta cooking liquid. Step 3. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes.

    • (40)
  5. Aug 30, 2018 · 1 pound large shrimp peeled, deveined 3 tablespoons unsalted butter 3 tablespoons parsley; finely chopped Instructions Heat oil in a large heavy pot over medium heat. Cook onion, stirring occasionally, until golden and softened, for about 8 to 10 minutes. Add the garlic and red pepper flakes (if using) and season with some salt.

    • Main
    • 6
    • American
    • Overview
    • Ingredients
    • Steps

    Get Pasta with Mussels and Shrimp Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

    Deselect All
    12 ounces large shrimp
    Kosher salt
    2 tablespoons extra-virgin olive oil
    1 onion, sliced
    3 stalks celery, thinly sliced, plus leaves for topping
    1/2 cup dry white wine
    1/4 teaspoon red pepper flakes
    1 28-ounce can whole plum tomatoes, crushed by hand
    12 ounces campanelle pasta (or other short pasta)
    Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
    Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
    Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
    Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened ...
    Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
    • (1)
    • Main-Dish
    • Food Network Kitchen
    • 560
  1. People also search for