Pasta With Smoked Mussels And Turkey
|Slivered leek||4 Cup (64 tbs), cut into 2" lengths|
|Vegetable bouillon cubes||2 (Large Cubes)|
|Zucchini||3 Medium, halved lengthwise and cut into 1/4" thick slices for 3 cups|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dry vermouth||2 Tablespoon|
|White wine||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Crimini mushrooms/Other fresh mushrooms||2 Cup (32 tbs), sliced|
|Chopped jalapeno pepper||1 Teaspoon|
|Linguine||6 Ounce, cooked and drained|
|Cubed cooked turkey||5 Ounce|
|Smoked mussels||18 , drained|
1. In medium nonstick skillet, bring leeks, bouillon cubes and 2 cups water to a boil; simmer 6 minutes. Increase heat to medium; add zucchini and cook, covered, 5 minutes, or until tender-crisp.
2. With slotted spoon, remove leeks and zucchini to large serving bowl; bring liquid in skillet to a boil. Cook 4 minutes, or until liquid is reduced to about 3/4 cup.
3. In small cup, combine cornstarch and 2 tablespoons of the vinegar. Add to liquid in skillet and cook 1 minute, stirring constantly, until thickened. Remove from heat and stir in remaining vinegar, the vermouth and Worcestershire sauce. Pour over leek mixture.
4. Spray medium nonstick skillet with nonstick cooking spray; add mushrooms and jalapeno pepper. Saute over high heat until golden brown, about 5-6 minutes. Add to leek mixture with linguine, turkey and mussels. Toss to mix well.