Frutti Di Mare
Jeremy Lee's Seafood And Black Pasta
Moules Mariniere
Moules Mariniere (mussels Mariniere)
Mussels In Green Sauce
Mussels In Wine Sauce
Mussels Marimera
Frutti Di Mare
Serving Size: 8
6 large fresh mushrooms ; chopped
1 large onion ; chopped
2 cloves garlic ; minced
1/4 cup olive oil or vegetable oil
1 28-ounce j Ragú Hearty Pasta Sauce
1/2 cup chicken broth
1/3 cup lemon juice
1 tablespoon basil
1 dozen littleneck clams ; scrubbed
1 dozen mussels ; beards removed and s
1 1 1/4 poun lobster ; cut into 2" pieces a
1 pound bay scallops
1 16-ounce p spaghetti ; cooked and drained
1 tablespoon chopped fresh parsley
In a large saucepan, saute mushrooms, onion and garlic in hot oil until
vegetables are tender. Add sauce, chicken broth, lemon juice and basil;
simmer 20 minutes.Add seafood. Bring to a boil and simmer, covered, until
seafood is cooked, about 8 minutes. Top hot spaghetti with seafood and
sauce. Sprinkle with parsley.Serves 6-8.
Source: "Ragú"S(Internet address): "http://www.eat.com/index.html"
Per Serving (excluding unknown items): 515 Calories; 11g Fat (19.1%
calories
from fat); 37g Protein; 65g Carbohydrate; 4g Dietary Fiber; 97mg
Cholesterol; 823mg Sodium. Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.
Jeremy Lee's Seafood And Black Pasta
Serving Size: 1
Pasta
3 Chillies
2 large Cloves of garlic
large Bunch of parsley
Olive oil
Cuttlefish
Squid
Scallops with corals
Venus clams
Mussels
-2 fluid oz 250 ml white wine
Raw tiger prawns
Black pasta gets its colour from added ink from squid or cuttlefish. In
this recipe, you should ideally use black pasta - available from most good
delicatessens and supermarkets - but regular egg pasta can be substituted.
You can also use any type of seafood in any amount, depending on taste and
the number of people you wish to serve. Cook the pasta according to the
directions on the packet. Strain. Chop the garlic, chillies and parsley
very finely and place in a bowl. Add some olive oil to cover and mix
everything together. The mixture should have a quite thick consistency.
Set this to one side while you prepare the seafood. Cut the squid and
cuttlefish into thin strips. Slice each scallop in half, trying to keep
the corals intact. Scrub the mussels and clams, place them in a hot pan,
add the white wine and bring to the boil. Just this will cook the clams
and mussels and make them open - any that don't should be discarded. Heat
some olive oil in a frying pan and cook the whole tiger prawns for 3-4
minutes. They will become a bright orange colour once cooked. Add the
scallops, then the squid and cuttlefish; these, too, cook very quickly,
within a couple of minutes. Add the cooked mussels and clams, the pasta
and, finally, the garlic, parsley and chilli sauce that you made earlier.
Mix thoroughly and serve.
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Moules Mariniere
Serving Size: 1
1 Glass of white wine -preferably Muscadet
4 Shallots ; chopped
4 Garlic cloves ; chopped
2 sl Lemon
Butter
Sea salt and black pepper
Mussels
1 bunch Parsley ; chopped
For the beurre manie sauce
1 Heaped Tbsp plain flour
4 ounces 115 g butter melted
Pour the wine into a saucepan on a high heat, then add the chopped
shallots, chopped garlic, the lemon slices and the butter. Season the
liquid with sea salt and black pepper. Add the mussels and cook until they
start to open; once thoroughly cooked and open, remove them and keep warm.
Make the beurre manie sauce by adding the flour to the melted butter and
stirring until it becomes a paste. Add the sauce to the mussel liquid to
thicken it. Bring the mixture to the boil for a couple of minutes. Add the
chopped parsley and strain the sauce. Pour it over the mussels to finish
the dish.
Per Serving (excluding unknown items): 91 Calories; 1g Fat (5.9% calories
from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol;
44mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit.
Moules Mariniere (mussels Mariniere)
Serving Size: 6
Categories: Seafoods
2 tablespoon Softened butter
2 tablespoon Diced shallots
3 pounds Mussels ; cleaned
2 cups White wine
2 tablespoon Chopped parsley ; more for
Garnish
1 teaspoon Chopped thyme
2 Bay leaves
Salt and pepper
2 tablespoon Flour
Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until
tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper.
Cover and steam until mussels open, about 5 minutes. Meanwhile, rub
remaining tablespoon butter and flour together to form a paste. Remove
mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and
whisk in butter-flour mixture, a small pinch at a time, just until
thickened to your taste. Adjust seasonings and pour broth over mussels.
Serve garnished with chopped parsley. Yield: 6 servings SOURCE:
Essence of Emeril Cooking Show
Per Serving (excluding unknown items): 205 Calories; trace Fat (2.4%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 2 Grain(Starch).
Mussels In Green Sauce
Serving Size: 5
2 pounds mussels debearded
1 Onion
1 tablespoon Breadcrumbs
2 tablespoon Fresh parsley
Olive oil
4 ounces White wine
Salt
Wash the mussels thoroughly and debeard. Place them in a pan with a
little hot water to open the shells. Once open, remove from the hotplate.
Fry the finely chopped onion in a frying pan with a little olive oil. When
the onion is slightly golden-brown, add the breadcrumbs, the white wine,
the parsley (chopped) and the water used to open the mussels. Season with
salt and leave this sauce to cook for 15 to 20 minutes. Once the sauce is
cooked, add the mussels, and allow them to cook in the sauce for 4 or 5
minutes.
Recipe by: Basque
Per Serving (excluding unknown items): 32 Calories; trace Fat (9.8%
calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
15mg Sodium. Exchanges: 1/2 Vegetable.
Mussels In Wine Sauce
Serving Size: 4
Categories: Seafoods, Low fat, Italian
4 pounds Fresh mussels
1 teaspoon Oil
2 Garlic cloves ; minced
2 cups Dry white wine
1 teaspoon Dried thyme leaves
1 teaspoon Cracked black pepper
2 Lemons ; cut into wedges
In large bowl, soak mussels in cold water for 20 minutes. Remove beards
from mussels; scrub well under running water. (Discard any mussels that do
not close.) In large saucepan, heat oil over medium heat until hot. Add
garlic; cook about 1 minute. Stir in wine, thyme and pepper. Bring to a
boil. Add cleaned mussels. Cover; cook about 5 minutes or until mussels
are open. (Discard any mussels that do not open.) Serve mussels with lemon
wedges.
Per serving: 130 calories, 3 g fat, 35 mg cholesterol, 550 mg
sodium, 10 g carbohydrate, 16 g protein Exchanges: 1/2 Starch, 2 Very
Lean Meat OR 1/2 Carbohydrate, 2 Very Lean Meat
Pillsbury's Classics, "Low-Fat Italian"
Mussels Marimera
Serving Size: 4
Categories: Seafoods
24 To 36 large mussels
In their shells
2 tablespoon Finely chopped shallots
or other onion
1 cup White wine
2 tablespoon Butter
2 tablespoon Cream
bunch Chopped parsley
1/2 teaspoon Finely chopped garlic
1/2 teaspoon Flour
Salt and pepper to taste
Scrub mussels well and wash them in running water. Put them in a saucepan
with shallots and white wine. Cover the pan and cook the mussels for 6-8
minutes, until they open. Remove one shell from each mussel leaving the
meat attached to the other shell. Put the mussels into a serving dish.
Reduce the liquid in the pan to 1/2 its original quantity and add butter
and cream and flour. Roll the pan to swirl in the butter. Add parsley and
garlic. Correct the seasoning with freshly ground pepper and when correct
consistency of sauce is achieved pour it over the mussels.
WINE SUGGESTION: Chardonnay Steamed Mussels, inspired by Lawrence Ivelja
at the Colonial Tramcar Restaurant Co, Melbourne. From: Karen Stephens
<[email hidden]>
Per Serving (excluding unknown items): 739 Calories; 76g Fat (95.3%
calories
from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 229mg
Cholesterol; 516mg Sodium. Exchanges: 0 Grain(Starch); 15 Fat.
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