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Pasta With Smoked Mussels And Turkey

chef.jackson's picture
Ingredients
  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
  Cornstarch 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.1 (19 votes)