Pasta with mussels and tomatoes

This is not my recipe. I just added it here so I don't lose it.Credit: Kristina Tippshttps://tastyoven.com/instant-pot-mussels/#recipeThese Instant Pot Mussels are a quick and easy, yet so-very elegant, way of steaming mussels. Mussels are pressure cooked in a healthy, beautiful and aromatic onion and white wine sauce known as mariniere. Garlic, shallots, and tomatoes are sauteed in butter, then mixed with dry white wine and broth to create a fantastically flavorful mariniere sauce

Something special for a date night dinner! Enjoy with garlic bread, side salad and a glass of white wine!

It doesn't take much time or effort to pack a ton of flavour into these mussels. And the crunchy panko topping just takes it up another notch.

This is a light and refreshing way to enjoy mussels. If you prepare the marinated sauce in advance, you can have this dish ready in no time!The origin of this recipeI ordered mussels at a Spanish restaurant, and they served a tapa like this. It was a delightful contrast to the rich dishes, and I found it very delicious. I wanted to recreate it, so I made this recipe.

For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked, mussels were tender, juicy, and incredibly flavourful.When preparing mussels, do NOT use frozen mussels. For the best result, they must be fresh and alive. It's very important to make sure that all the mussels you use are live when they go into the pot. The way to tell is they must be tightly closed. If they are not, give them a few firm taps on the counter top. If they close up, they are alive and useable. If they remain open, the mussel is dead and must be discarded.If you can, use farmed mussels. I get mine from PEI. They are sustainable and bred on ropes so you won't have any issue with having to purge sand out of them. All you need to do is de-beard them. The method for doing so can be found in many instructional YouTube videos and it's quite simple.

This dish is full of aromatic of ginger herbs and spices perfect with steamed rice paired with a glass of white wine or red wine.

A few nights ago, I came across an old vid of Jamie Oliver on YouTube, making a trio of quick pastas. One was a super-simple lemon pasta, made only with lemon, olive oil, and parm. I made up my mind pretty quickly that I wanted to try it. However, as the time to do so came around, it occured to me I could jazz it up, mainly by incorporating some half-shell mussels I had in the fridge (I was saving them for gumbo). The end result was one part Jamie's recipe, minus the parm (because my imaginary Italian nonna won't let me combine seafood and cheese in a pasta dish), and another part mussels cooked vongole-ish style. The fusion was a perfect marriage of lemon, seafood, noodles, and deliciousness.

This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor.This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough.I used 1.4 mm thick spaghetti and boiled for 5 minutes. Recipe by kako*

I made a chilled pasta with tomatoes and mozzarella, a combination that I absolutely love.By rubbing the tomatoes with salt, it will dry out the excess moisture and bring out the sweet umami flavor.This time, I used "Momotaro" tomatoes, but if you use juicy fruit tomatoes, you won't have to go through the trouble of salting them.I tend to use capellini, which is thinner than spaghetti. Recipe by kako*

My version of a girl dinner and Trader Joe's dinner hack: lobster bisque & canned mussels to make pasta sauce.My husband has a shellfish allergy and cannot eat lobster, so this is what I make when I am cooking for 1.

Mussels are aquafarmed and avaible shelled, precooked and frozen, one pound cleaned frozen mussel meat equals four pounds of fresh mussels in the shell.Mussels get tough when cooked or reheated longer than 4 minutes.This dinner recipe precooks the mussel vegetables in cooking wine or bouillion, reheats the cooked mussels, thaws a rouille dip sauce and heats bread rolls, all in ten minutes.If you like to make fresh rouille sauce or bake fresh breadrolls, recipes are included.

Modules Mariniere, or mussels in white wine sauce. Great with crusty bread!