Name: Best Damn Mussels You’ll Ever Eat
Yield: 6 servings
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

Yields

6 servings

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

ingredients

lb(s) fresh cultured blue mussels

1 ⅓

lb(s) fresh angel–hair pasta

Tbsp olive oil

Tbsp unsalted butter

clove garlic, minced

cup onion, minced

medium jalapeno peppers, de-seeded and finely chopped (use seeds if you are adventurous)

tsp fresh rosemary leaves

cup Chardonnay

cup heavy cream

cup Monterey Jack cheese, shredded

cup Swiss cheese, shredded

Tbsp flour

Ingredient Substitution Guide

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.

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ingredients

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