Do you have any recipes for pasta with unshelled mussels?

Where I live i can't get mussels in shells, but i can buy them fresh (unshelled). Anyone got a recipe I could use - the ones I've found with pasta are all for mussels in shell. (I know shelled would be better, but i love mussels so I'd like to try).


thanksDo you have any recipes for pasta with unshelled mussels?
Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for an Italian seafood feast.


Prep Time: 30 minutes


Cook Time: 1 hours


Ingredients:


1/2 pound small shrimp, unshelled


1 pound very small squid (calamari), cleaned and cut into 1/2-inch rings


1 pound mussels, unshelled


1 pound small clams (littlenecks), unshelled


Coarse-grained salt


2 cups cold water


2 large cloves garlic, peeled


3/4 cup olive oil


2 pounds canned tomatoes, preferably imported Italian, undrained


Salt and freshly ground black pepper


1/2 cup dry white wine


1 pound dried perciatelli pasta, preferably imported Italian


20 large sprigs Italian parsley, leaves only





Preparation:


Place shrimp, squid, mussels, and clams in 4 different bowls of cold water with a little coarse salt added to each, and soak for 30 minutes.





Drain the shrimp and rinse under cold running water, then shell them. Place the shrimp in a small bowl; put the shells in a small saucepan. Pour the cups cold water over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain the broth (it should yield about 1 cup), discard the shells, and set aside until needed.





Coarsely chop the garlic on a board. Place a small saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic, saute for 2 minutes, then add the tomatoes and wine. Simmer for 30 minutes, seasoning to taste with salt and pepper. Pass the contents of the saucepan through a food mill, using the disc with smallest holes, into a flameproof casserole. Set casserole over low heat to reduce liquid for 15 minutes.





Meanwhile, drain the squid and rinse under cold running water. Place another medium-sized saucepan with 1/4 cup of oil over low heat. When the oil is warm, add the squid and saute for 5 minutes. Season with salt and pepper, and keep adding the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid.





Bring a large pot of cold water to a boil and add coarse salt to taste. Once the squid are cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente. As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. (Discard any that remain unopened.)





Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to the skillet with the mussels and clams, add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to all the pasta to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle the whole parsley leaves over, and serve.





4 to 6 servingsDo you have any recipes for pasta with unshelled mussels?
home made one. the mussels must be fresh and free from toxic organisms like red tide.wash the mussels and set aside.in a pan,saute ginger sliced,garlic and onion and chilli( if you desire)place the mussels ,cover until cook add little bit soy sauce.set aside(note as the mussels become cooked their shells open)cook/boil the pasta in water with little bit salt,oil or butter and dashi(from japanese store)if done set aside. from another pan saute onion and garlic and canned cream of mushroom,add a can of milk evaporated and salt to taste.if done place in bowl.get a plate for pasta,pour desired amout of white sauce and add on top the mussels with shell.presto you have pasta with mushroom carbonara(light taste) and unshelled cooked musselss!
Just make a carbonara sauce but omit the bacon and add some white wine.





Don't worry if your mussels don't have shells, just remember to add them almost at the very end on cooking to finish for a few minutes, if you cook them too long they'll just become rubbery.
this is a cold salad but have a look


http://www.italiancookingandliving.com/r鈥?/a>
Olive oil,sweet butter,garlic ,red pepper flakes,parsley.basil....all tossed together last second put in the mussels and cooked pasta..Toss and serve. White wine optional sweet or dry...depending on your taste.
tomato, garlic, onion, white wine cooked together with the mussels and then toss through the pasta. Easy and delicious!
just make the pasta you want and sauce you refer and sautee the mussels in garlic and olive oil lightly and add to the dish
Oh yes I do this dish. Use 1 jar of Lloyd Grossman PUTTANESCA sauce and add the mussels and some freshly chopped flat leaf parsley- Best with LINGUINI. - Enjoy!!