April 23, 2013

Weeknight Wins: Mussels with Linguine

My husband and I like to eat adventurously, even on weeknights. Sometimes I like to change it up by buying a new-to-us piece of seafood or cut of meat on a whim and trying new dishes. Other times, I just buy the freshest things I can find and go with it. The other day I happened to pick up a bag of super-fresh mussels. We adore pasta with mussels and I knew I could easily make this favorite meal on a weeknight using the Garlic and Herb Sauté Express® Sauté Starters from Land O’Lakes.

Mussels with Linguine

Today marks the final week of The Weeknight Wins by Sauté Express® Sauté Starter Blogger Challenge. During April, four other food bloggers and I have been sharing our weeknight go-to recipes with you. On busy weeknights, getting a wholesome dinner on the table in 30 minutes or less is something many families face. This challenge should give us all some great, delicious meal ideas to whip together in a hurry.

Sauté Express® Sauté Starter is a cool, new first-of-its-kind sauté starter made with seasoned butter and olive oil that can be used to cook and flavor any protein, such as chicken, fish or pork in one easy step. It is perfect for making mussels since they taste great in melted butter and oils with a touch of added flavor.

Mussels with Linguine

This week’s challenge is to Express Yourself, a chance for me to come up with something new and unexpected for a weeknight meal!

Mussels

Our favorite part about the meal we came up with is that it is a riff on a classic seafood dish. With the Garlic Herb Sauté Express® Sauté Starter, I simply cooked the mussels, tossed them with fresh pasta and a perfectly seasoned dish was on our table in less than half an hour!

Mussels

Now, it’s your turn to participate in Weeknight Wins. This is your last chance to win awesome Sauté Express® Sauté Starter prize pack.

Mussels

This week’s Prize Pack Includes:

  • Four coupons for Sauté Express® Sauté Starter
  • Le Creuset Cast Iron Skillet
  • Three hand towels
  • Set of kitchen utensils by Joseph Joseph
  • Set of mixing bowls by Joseph Joseph

Land O' Lakes Giveaway

Tell me how you express yourself in the kitchen using Sauté Express® Sauté Starter. Each week, in addition to your chance to win Land O’Lakes will pick a few favorites to be featured on Land O’Lakes Weeknight Meals Pinterest Board. *When you enter, Land O’Lakes may select your comment to feature for promotion, social media and/or other related marketing materials.

Here’s how to enter–> Simply leave a comment below answering one of the following questions:

How do you express yourself in the kitchen?

OR

What would you make with Sauté Express® Sauté Starter?

Enter The Weeknight Wins by Sauté Express® Sauté Starter Sweepstakes

Details
Open to legal U.S. residents 18 years and older. No purchase necessary to enter or win. One entry per person (that includes email address & IP address) per day. First & last name and valid email address are required. Entries obtained by mechanical or spamming mechanisms will be disqualified. One winner will be chosen at random from all of the qualified entries submitted. Sweepstakes ends on Friday, April 26, 2013 at 11:59 PM EST. Winner will be contacted via email supplied in the entry & will have 48 hours to respond or another winner will be chosen. Approximate retail value of prize: $200. Sweepstakes is sponsored by Land O’Lakes. The Naptime Chef and the sponsor reserve the right to cancel the sweepstakes at any time. Contact The Naptime Chef for winner list or with any questions. By participating in this Sweepstakes, you agree to be bound by these rules and the decisions of the Sponsors, which shall be final. All federal, state, and local laws apply; void where prohibited.


 Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of 
Sauté Express® Sauté Starter. This blog post is sponsored by Land O’Lakes. All opinions are my own.

Recipe

Mussels with Linguine

Ingredients

2 Garlic & Herb Sauté Express® Sauté Starter Squares

1 lb fresh mussels[CT1]

½ lb long-strand linguine

 

Instructions

Bring a large pot of salted water to a boil and cook the linguine according to box directions. Drain well and set aside.

 

Melt the Sauté Express® Sauté Starter in a 12-inch skillet over medium heat and swirl so it covers the entire bottom of the pan. Add the mussels and cover. Allow them to steam in the butter until they burst open, about five minutes. Discard any mussels that do not open.

 

Divide the pasta among two bowls and then top with even amounts of mussels. Scrape the remaining pan sauce over the mussels and pasta. Toss well and serve.

 

 

Naptime Notes

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  • S

    I express myself by rarely following a recipe exactly. Oh, and dancing around my kitchen while I’m doing it :)

  • http://twitter.com/lpcraigchs Laura Craig

    I would use the Land O’Lakes Saute Express Garlic and Herb as the base for my Chicken Piccata! But these really do seem so versatile!

  • http://twitter.com/ilonat ilona t

    Would love to try these mussels!

  • http://twitter.com/SaraMama SaraMama

    I would make salmon quinoa cakes

  • http://growingupblessings.blogspot.com/ Megan

    I express myself in the kitchen by using lots of fresh ingredients and many different flavors!

  • Melissa C.

    I would make lemon pepper pork chops with mustard and caper sauce.

  • Juli Weirback

    I would love to try this recipe. It looks delicious!

  • latanya t

    grilled chicken with onions

  • http://www.facebook.com/profile.php?id=1012715855 Christopher Sorel

    marinade some chicken and slow smoke it. Then toss with some pasta and the sauce

  • Michelle D

    I would use the Garlic and Herb version for the base of my Chicken Parmesan!

  • Beth Reisfeld

    Mmmm, I would use the garlic and herb for linguine with ground beef or turkey!

  • rachel

    By trying new recipes every week…I don’t like to be bored!

  • Robin Chesser

    I express myself by playing rock and baking.

  • Laura Scott

    I express myself with lots of fresh herbs and international flavors!

  • latanya t

    grilled chicken with sauteed onions and green peppers

  • susitravl

    I never really thought about how I express myself in the kitchen. I do get bored easily, so that translates to making at least one, and often more new recipes every week.

  • heidi

    I love to cook. My way of expressing myself is to constantly try new recipes, especially ethnic. I change recipes around to suit what I have on hand and to switch things out somewhat in those I have made before.

  • Penelope

    I express myself by playing music, singing, and dancing while food sautes in my pan! :) Its always a good time in my kitchen.

  • Christine Mayfield

    I express myself in the kitchen by tweaking every recipe I come across to make it low salt and high bp friendly

  • Kimberly Porter

    I am craving a huge bowl of fresh scampi…I would love to make that with one of those nifty starters!

  • Desiree Roughton

    I express myself in the kitchen by researching multiple recipes for similar dishes and picking and choosing the things I think will work best, creating a (somewhat) original take each time!

  • http://www.facebook.com/AMBaby Alice Mizer

    I sing in the kitchen :) gives lots of inspiration!

  • Bert Ruiz

    I express myself in the kitchen by adding a little twist to the recipes I collect and creating my own version of the dishes

  • Miranda

    I express myself by including things I love in recipes, like cheese and tomatoes.

  • Gary

    I express myself by using extra spiciness in dishes

  • http://twitter.com/A_Zig20 Alex Zigman

    I express myself by adding lots of vegetables to everything. I get so excited about using them that I can never pick just one

  • Natalie V

    I like to have music on while I’m in the kitchen (although I’m still a little shy to express myself by dancing). I think veggies from our garden would be great with Savory Butter & Olive Oil or Garlic & Herb Saute Express. Thanks for the giveaway.

  • Rust

    I express myself by trying out dishes from other cultures and adding my own little cajun twists.

  • Christina C

    I would like to make a scallops stir-fry!

  • Christine Nguyen

    I would make this recipe plus add a bunch of other seafood!

  • Jennifer Arnold

    I love to express myself while making cupcakes…weird combinations, fun colors and sprinkles. :0

  • Karen Lynch

    I would like to use shrrimp with the lemon pepper.