Sometimes you just need simple and filling, but flavorful. This dish fits the bill! You can also use clams for this dinner. So easy and so tasty.
This was one that I thought to share during April's Garlic Foodie Extravaganza earlier this week. Instead, I shared Aïgo Bouido (Provençal Garlic Soup). But, if you love garlic, give this one a go, too. It's perfect for keeping those vampires away.
- 2 pounds mussels, soaked, scrubbed, and dried
- 1 stick of butter, divided in half
- splash of olive oil
- 5 to 6 cloves garlic, peeled and chopped
- 1/3 C dry white wine (I used a Sauvignon Blanc)
- 3 T freshly squeezed lemon juice
- 1 C organic heavy cream
- freshly ground salt
- freshly ground pepper
- 1/2 C fresh chopped herbs (I used a mixture of parsley, tarragon, and thyme)
- cooked pasta (I used a squid ink pasta)
- cheese for serving (I used grated parmesan)
Place 1/2 stick of butter in a large, flat-bottom pan with a lid. Add a splash of olive oil to keep the butter from burning. Heat until the butter is completely melted and foamy.
Remove the mussels and fold the herbs into the sauce. Season to taste with salt and pepper. To serve, I cooked squid ink pasta and placed them in individual serving bowls. I divided the mussels evenly into the bowls and spooned the sauce over the top. Sprinkle with cheese and serve immediately.