Cooking Healthy with Dr. Kosta and Dave
Episode #102: Fresh Mussels Pasta
Dr. Kosta Arger takes pasta to a whole new level. Mussels, basil and bell peppers make this dish delicious and healthy. Dave Preston suggests wines to enhance the flavors of this pasta dish.
Fresh Mussels Pasta
Ingredients:
5 lbs fresh mussels
2 red or yellow bell peppers
2 Tbs. minced fresh garlic
1 cup chopped yellow onion
1 tsp dried thyme
½ cup freshly chopped basil
½ cup olive oil
1) Boil salted water for pasta in large pot.
2) Place mussels in large stockpot on high heat and cover. Allow to steam until shells
open. Remove mussels from shells, strain liquid and reserve in bowl.
3) Sauté bell peppers, onion, and garlic in olive oil until well cooked. Add thyme and basil.
4) Add mussels and liquid to this mixture and keep warm. Do not over cook mussels.
5) Cook 1-pound penne or pasta of choice in boiling water until done. Drain and add to mussel sauce. Serve hot immediately.
6) Place clams and mussels in stockpot or large saucepan with 1 cup white wine. Bring to boil and simmer for 5 to 7 minutes. Remove and reserve clams and liquid. Repeat with mussels.
7) Sauté chicken parts in ¼ cup olive oil until well browned, approximately 15 minutes. Remove chicken from pan.
8) Add lobster to skillet. Cook until shells turn pink; remove from skillet.
9) Add peeled shrimp to juices and cook approximately 3 minutes until pink; remove from skillet.
10) Add sausage to skillet and cook until browned, 2-3 minutes on each side; remove.
11) Add to skillet the remaining ¼ cup olive oil and red pepper, onion, tomato, and garlic. Cook thoroughly for at least 15 minutes.
12) Combine sausage-vegetable mixture, rice and saffron in large skillet or paella pan and mix completely.
13) Combine liquid from clams, mussels, plus ½ cup white wine and 4 cups chicken broth; bring to a boil.
14) Add boiling liquid to rice/vegetable mixture in paella pan and bring to a boil. Stir well and remove from heat.
15) “Tuck” chicken parts, shellfish, lobster, sausage and shrimp over rice. Sprinkle peas on top.
16) Place paella pan in pre-heated 400 oven and bake, uncovered, until rice is done and has absorbed all liquid, 25-30 minutes. Serve directly from pan.
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