Thursday, April 5, 2018

Garlicky Mussels Over Pasta

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.

Add in the garlic. Cook until the garlic is softened and aromatic. Deglaze the pan with wine. Once the wine begins to simmer, pour in the lemon juice, and place the mussels in a single layer in the pan and add the remaining butter. Cook for one to two minutes, then pour in the cream. Stir to combine, then cover and steam until the mussels open. Check them after five minutes. They are cooked and ready when the shells are completely open. 

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.

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