We have a new passion at my house. We have discovered mussels. We have always loved oysters but never tried mussels until now. I chose to cook them in a white wine sauce with butter and serve them over angel hair pasta. Oh my gosh, it is so good. Last night was the second time I made them in two weeks. It felt very Food TV like to steam mussels in white wine. Here’s the recipe, which is my own after perusing many others. If you make this you must serve it with a crusty bread to soak up the sauce. It is divine!
Cooking Tip: When you bring fresh mussels home, immediately remove them from the plastic bag or butcher paper to keep the mussels alive. Rinse them under cold water, discarding any open shells. Store in refrigerator in a large bowl until ready for use.
- 1-2 lbs. fresh mussels
- 4 TBS butter
- 2 1/2 cups Chardonnay or other dry white wine
- 1 medium onion, finely diced
- 5 cloves fresh garlic, minced
- Red pepper flakes to taste
- Fresh parsley, chopped
- Salt and pepper to taste
- Angel Hair pasta, al dente, as many servings as needed
In a large colander rinse mussels under cold running water again. Mussels should be tightly closed. If a mussel is open it should be discarded and not eaten. If beards are present they should be pulled off for best presentation.
Melt 2 TBS butter on medium heat in large frying pan. Add chopped onions and garlic and cook until just translucent. Pour in wine with pan removed from stove to prevent flare-up. Add a scant handful of chopped parsley, retaining half for garnish. Add pepper flakes, salt and pepper to taste. Mussels are salty so you probably won’t need to add any salt. Cook the sauce until the wine reduces by half. Add the remaining butter to help thicken the sauce slightly. If it doesn’t look buttery enough, add some more. Mussels love butter! This would be a good time to cook your pasta. With the white wine sauce simmering, place the drained mussels into the pan and stir as the shells open. Continue cooking the mussels for about 5 minutes. Do not overcook or they will be rubbery. Discard any that do not open.
Place the cooked angel hair pasta in a big bowl. Pour the mussels and wine sauce over the pasta and garnish with a handful of fresh parsley. Enjoy with a green sald and a crusty white bread.