Mussels with pasta

[Anonymous]

Mussels with pasta and creamy white sauce or tomato sauce? Tonight if that matters

[Anonymous]

Never creamy white

Red is fine

But I’d do olive oil, garlic, parsley and white wine. Good bread!

It’s blasphemy but I’d also top with parm.

[Anonymous]

Anonymous wrote:Never creamy white

Red is fine

But I’d do olive oil, garlic, parsley and white wine. Good bread!

It’s blasphemy but I’d also top with parm.

You are very hung up on food rules. That is foolish.

[Anonymous]

Anonymous wrote:Never creamy white

Red is fine

But I’d do olive oil, garlic, parsley and white wine. Good bread!

It’s blasphemy but I’d also top with parm.

This but I’d add some diced tomatoes too

[Anonymous]

OP never creamy white with muscles
Sorry but that sounds horrible.

[Anonymous]

Neither! Definitely white wine sauce. But no Parmesan, ick!

[Anonymous]

Thai red curry sauce

[Anonymous]

Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

[Anonymous]

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

[Anonymous]

Anonymous wrote:

Anonymous wrote:Never creamy white

Red is fine

But I’d do olive oil, garlic, parsley and white wine. Good bread!

It’s blasphemy but I’d also top with parm.

This but I’d add some diced tomatoes too

+1

[Anonymous]

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

Pot meet kettle. And scene.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

It feels just fine to be me, and I think my post included information the OP may find helpful. I cook all the meals for my family and often host friends and extended family as well. I have learned that there is a contingent (including my DH) who think mussels, clams, and scallops should always be served with pasta, and this subset tends to think all pasta should be served with Parmesan. I serve people according to their preferences and get no complaints.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

Haven't tried the recipe but it's basically like this: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-white-wine-cream-sauce/

And without the cream is just a white wine garlic sauce

[Anonymous]

Ugh, with red only.