Bites of pan-seared mahi mahi and tender, juicy mussels nestled in a bed of mushroom-infused spaghettini, finished with a luscious lemon butter sauce.
FEATURED STANDOUTS
Mahi Mahi
A tropical fish highly prized for its firm, flaky texture and delicate, sweet flavor. Mahi-mahi is a versatile fish that can be cooked using various methods, including grilling, baking, frying, and steaming. It’s a meatier fish making it the perfect addition to pasta. The firmness leaves it a great texture even once it is tossed.
Mussels
Fresh, plump mussels add a briny, seafood flavor to the dish. Mussels should be cleaned thoroughly before cooking to remove any sand or grit. Look for muscles vacuumed sealed in a light brine the brine adds more flavor to the dish.
Spaghettini
Thin, delicate pasta that pairs perfectly with the light, flaky texture of the mahi-mahi and the briny mussels. A little heavier than angel hair it adds perfect texture to the dish.
White Wine
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a touch of acidity and brightness to the dish. The wine is used to deglaze the pan and create a flavorful sauce.
Lemon
Fresh lemon juice and zest add a bright, citrusy flavor to the dish. Lemon balances the richness of the fish and mussels and adds a touch of freshness.
Clarified Butter
Clarified butter is butter that has had the milk solids removed, leaving behind a pure, nutty-flavored fat. Clarified butter is used to sauté the fish and mussels, giving them a golden-brown color, rich flavor and a slightly crispy texture.
TIPS & TRICKS FOR THE BEST MAHI MAHI & MUSCLE SPAGHETTINI
HOW TO SELECT THE BEST MUSCLES
Generally when selecting mussels, look for those that have tightly closed shells and are free of cracks or chips. The shells should also be a deep blue or black color. Avoid mussels that have open shells or that have a foul odor. For this recipe i used shelled muscle meat that had been vacuumed sealed in a light brine so that it makes this recipe even quicker!
HOW TO SELECT THE BEST MAHI MAHI
When selecting mahi mahi, look for fish that has a firm, slightly oily flesh and a mild, sweet flavor. The fish should also have a vibrant pink or orange color. Avoid mahi mahi that has a slimy texture or that has a strong, fishy odor.
WHAT IS THE DIFFERENCE BETWEEN SPAGHETTI AND SPAGHETTINI?
Spaghetti and spaghettini are both long, thin noodles made from durum wheat flour. However, spaghetti is slightly thicker than spaghettini. Spaghetti is typically used in dishes such as spaghetti and meatballs or carbonara, while spaghetti is often used in lighter dishes such as primavera, flaky fish dishes or pesto.
HOW TO CLARIFY BUTTER
To clarify butter, melt it in a saucepan over low heat. As the butter melts, the milk solids will separate from the fat and rise to the surface. Skim off the milk solids and discard them. The remaining liquid is clarified butter.
FRESH HERBS ARE BETTER WITH SEAFOOD DISHES
Fresh herbs are the perfect complement to seafood, enhancing its natural flavors and adding a layer of complexity to the dish. The delicate flavors of herbs such as parsley, dill, and basil pair particularly well with the mild taste of seafood. Their bright, aromatic notes can cut through the richness of the butter. Also, dry herbs pieces sometimes don’t fully soften in the quick cook of the dish so fresh herbs will keep hard stems from popping up.
Equipment Needed to Make This Recipe:
Large pot
Small saucepan
Chef knife
Cutting board
Zester
SIMILAR INGREDIENTS TO
Sourdough Stuffed Blackened Salmon w/ Crawfish Mushroom Sauce
Seared Swordfish with Creamed Parmesan Kale
Salmon, Clam & Bacon Fettuccine
ENJOY THIS RECIPE WITH
Creamy Asiago Kale
Citrus Pepper Tilapia + Serrano Pineapple Yellow Rice.
Black Pepper Crawfish & Asparagus Fried Rice + Spicy Mayo
INGREDIENTS
- 1 pound mahi mahi fillets, cut into 1-inch pieces
- 1/2 pound mussels meat only no shell
- 1 pound spaghetti or spaghetti
- 1/4 cup clarified butter
- 1/2 cup chopped mushrooms
- 5 Asparagus spears, chopped
- 1/4 cup chopped shallots
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 2Tb Oregano, fresh
- 1 tablespoon chopped fresh chives
- 1/4 cup grated Parmesan cheese
- 2Tb Olive oil
- 2 tsp Crushed red pepper flakes
- Salt and pepper to taste
INSTRUCTIONS
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions.
- Heat the butter in a large skillet over medium heat.
- Lightly season the mahi mahi with salt and pepper and sear in the pan for one minute till golden on both sides. Remove from the pan and set to the side.
- Add the mushrooms, shallots, asparagus, and garlic to the skillet and cook until softened, about 5 minutes. Add the white wine, lemon and allow to slightly reduce ( about 5 minutes).
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions.
- Once the pasta is cooked, add the pasta to the pan along with mahi and muscles, parsley, chives, crushed red, parmesan cheese, salt, olive oil,and pepper to the skillet and toss to combine.
- Simmer for 3 minutes, or until the sauce has thickened and muscles are heated throughout.
- Serve immediately.
LET’S STAY CONNECTED
[ss_social_follow networks=”Pinterest”]