Fettuccinewith Fresh Mussels Recipe
Ingredients
| Mussels | 2 Pound, scrubbed | |
| Water | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), smashed | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Beurre manie | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 4 portions cooked fettuccine, hot | ||
| Lemon juice | 1 | |
| Cooking liquid from mussels | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place mussels in large saucepan. Add lemon juice, water and pepper. Cover and cook over medium heat until shells open.
Remove saucepan from heat. Discard unopened mussels. Remove mussels from shells, place in bowl and set aside. Pour any juices left in shells back into saucepan.
Strain cooking liquid from mussels through sieve lined with cheesecloth. Set aside.
Heat oil in frying pan over medium heat. Add garlic and cook 2 minutes.
Pour in wine and cook 2 minutes over high heat.
Stir in cooking liquid from mussels and season well. Cook 2 minutes, then remove pan from heat.
Incorporate beurre manie using whisk. Sprinkle with chopped parsley and season with pepper. Add hot pasta and mussels to sauce, mix and serve.
Remove saucepan from heat. Discard unopened mussels. Remove mussels from shells, place in bowl and set aside. Pour any juices left in shells back into saucepan.
Strain cooking liquid from mussels through sieve lined with cheesecloth. Set aside.
Heat oil in frying pan over medium heat. Add garlic and cook 2 minutes.
Pour in wine and cook 2 minutes over high heat.
Stir in cooking liquid from mussels and season well. Cook 2 minutes, then remove pan from heat.
Incorporate beurre manie using whisk. Sprinkle with chopped parsley and season with pepper. Add hot pasta and mussels to sauce, mix and serve.
Chef
