ADVERTISEMENT

Best Damn Mussels You’ll Ever Eat

Best Damn Mussels You’ll Ever Eat
YIELDS
6 servings

Source: A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington.

ADVERTISEMENT

Ingredients

2
lb(s) fresh cultured blue mussels
1 ⅓
lb(s) fresh angel–hair pasta
2
Tbsp olive oil
2
Tbsp unsalted butter
3
clove garlic, minced
½
cup onion, minced
2
medium jalapeno peppers, de-seeded and finely chopped (use seeds if you are adventurous)
2
tsp fresh rosemary leaves
1
cup Chardonnay
½
cup heavy cream
1
cup Monterey Jack cheese, shredded
1
cup Swiss cheese, shredded
1
Tbsp flour
ADVERTISEMENT

Directions

Step 1

Rinse the fresh blue mussels in tap water.

Step 2

Cook angel-hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.

Step 3

In large pot, sauté garlic, onions, jalapenos, and rosemary with butter for one minute. Add wine and fresh blue mussels. Turn heat to high and steam for 3 – 5 minutes until shells open. Remove fresh blue mussels with slotted spoon and arrange over pasta. Keep warm.

Step 4

Put the cheese in a plastic bag and toss with flour to coat.

Step 5

To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.

Rate Recipe

My rating for Best Damn Mussels You’ll Ever Eat
ADVERTISEMENT