Buttery, tender mussels and lump crab served over tossed penne in a spicy red sauce. The sauce is infused with green onions, garlic, and celery seed. The dish is topped with grated parmesan, lemon zest, and fresh oregano.
FEATURED STANDOUTS
Crushed Tomatoes
Use high-quality crushed tomatoes for the best flavor. Look for brands that use San Marzano tomatoes, which are known for their sweetness and acidity. If you can’t find crushed tomatoes, you can use puree or whole canned tomatoes and crush them yourself with a potato masher or an immersion blender.
Penne Pasta
Penne pasta has a mild, slightly nutty flavor that pairs well with a variety of sauces. The shape of penne pasta also makes it ideal for holding onto sauces, so it can be a great choice for a thick, hearty red sauce. When cooked al dente, penne pasta has a slightly chewy texture that is also very satisfying. Cook the pasta according to package instructions since cooking times will vary.
Celery Seed
Celery seed has a strong, pungent flavor that is reminiscent of celery. It is also slightly bitter and earthy. The flavor of celery seed is concentrated, so a little goes a long way. It is often used to add depth and complexity to the sauce and pairs well with the seafood.
Green Onions
Green onions have a mild, slightly sharp, and oniony flavor. They also have a hint of sweetness and a pleasant crunch. The flavor of green onions is more delicate and less pungent than that of regular onions. They are often used as a garnish or added to dishes at the end of cooking to add a fresh, bright flavor.
Crab Meat
Crab meat has a delicate, sweet flavor with a hint of saltiness. It is often described as having a mild seafood flavor that is not too fishy. The texture of crab meat is firm and flaky, and slightly sweet.
Mussels
Mussels have a delicate natural flavor with a hint of saltiness. It is often described as having a mild seafood flavor that is not too fishy. The texture of mussel meat is firm and meaty, skip the hassle and get them flash frozen out of the shell.
TIPS & TRICKS FOR THE BEST MUSSEL AND LUMP CRAB WITH SPICY PENNE
How to build the sauce
Build the sauce by infusing the oil and butter with garlic, crushed red and green onions slowly. Allow the garlic and green onions to infuse the sauce without burning lightly season the sauce with salt in layer and make sure the sauce has enough time to reduce.
Keeping the seafood and sauce separate
To ensure the seafood stays fresh and flaky, and to build distinct flavor layers, keep the seafood and sauce separate. Because the sauce can be heavy and overwhelm the seafood, toss the pasta before topping it with the seafood. This recipe uses precooked, flash-frozen mussels and lump crab, so the seafood is only reheated in butter.
Why do we salt pasta water?
The act of salting pasta water serves a dual purpose: enhancing flavor and optimizing texture. By introducing salt into the boiling water, we infuse the pasta itself with a subtle yet vital savory element. This prevents the pasta from tasting bland and ensures a well-rounded flavor profile when combined with the sauce.
The addition of salt to the pasta water also plays a crucial role in achieving the desired texture. It subtly alters the protein structure of the pasta, contributing to a firmer bite and preventing it from becoming overly soft or mushy. This is particularly important when the pasta is incorporated into a sauce, as it helps maintain its structural integrity and prevents it from disintegrating or becoming overly starchy.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Stock pot
Saute Pan
Cutting Board
Chef Knife
Microplane
SIMILAR INGREDIENTS TO
Southern Sweet Corn & Mussels
MAHI MAHI & MUSCLE SPAGHETTINI
Southern-Style Cornmeal-Crusted Catfish
ENJOY THIS RECIPE WITH
Dirty Rice Stuffed Onions
Cajun Chicken Quarters w/ Dirty Rice
Cajun Chicken + White Wine Cream Sauce+ Mushroom and Red Bean Rice
INGREDIENTS
- For the Mussels:
- 1 lb Mussels
- 6 oz Lump Crab Meat
- 4 Tb Butter
- 1 Lemon, Juiced and Zested
- 1 tsp Salt
- For the Pasta:
- 1 lb Penne Pasta, cooked in salted water
- 1 Tb Butter
- 1 Tb Olive Oil
- 2 Green Onions, diced
- 10 Garlic Cloves, minced
- 1 tsp Black Pepper
- 1 tsp Celery Seed, crushed
- 1 Tb Crushed Red Pepper Flakes
- 1 c White Wine
- 1/2 c Pasta Water
- 10 oz Crushed Tomatoes
- 6 oz Tomato Paste
- For the Topping:
- Grated Parmesan, to taste
- Torn Parsley
- Torn Oregano
- Fresh lemon zest, optional
INSTRUCTIONS
- Heat a skillet over medium-high heat. Add the garlic and green onions and gently brown for about five minutes. Add the celery seed and crushed red pepper flakes to allow their flavors to release. Season with a pinch of salt.
- Add the white wine and bring to a boil, then reduce to a simmer.
- Cook the penne pasta in salted water. Remove the pasta and reserve half a cup of the pasta water for the sauce.
- Add the crushed tomatoes and paste to the skillet and simmer. Season with salt.
- In a small saucepan, melt the butter. Add the lemon juice and zest. Then add the mussels and crab. Remove from the heat and toss with parsley.
- Once ready to serve, toss the cooked pasta in the warm sauce in the skillet and simmer for about two minutes.
- Top the pasta with the mussels and crab. Finish with grated parmesan, torn parsley, and optional lemon zest and extra crushed red pepper flakes for added heat.
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2 responses to “Mussels and Crab over Spicy Penne Pasta”
In a word: YUM!!!
YUMMY!