This is a great starter and stands on it's own, but we have in the past poured the left over sauce over homemade pasta and it was delicious. You could make this into a mussel pasta from the get go.
Ingredients:
2 lbs mussels, well scrubbed (for proper mussel cleaning seek google/youtube)
1/2 cup dry white wine
4-6 cloves garlic smashed, peeled, and cut in half
Freshly ground black pepper
1/4 cup chopped parsley
1 shallot chopped (can substitute scallions/green onion)
1/3 cup heavy cream (can substitute butter for a lighter sauce)
kosher salt
1. Combine mussels, wine, garlic, and pepper into 2 quart ceramic dish, cover with plastic wrap and microwave at 100% for 8 minutes.
--I did on one occasion do this on a stove top and the mussels did not taste remarkably different so either method works just fine--if on a stove keep mussels covered and stir frequently until all of them open up (also about 8 min)
2. Remove cover, add parsley cream, salt, cook uncovered at 100% (or on stove top) for 1-2 minutes. Serve hot.
--Optional = strain liquid and put over pasta
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