| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Pasta | 2 | Servings | |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 2 | tb | Minced shallots |
| 1 | Stalk celery, finely diced | |
| 4 | tb | Minced parsley |
| 1/2 | c | Dry white wine |
| 2 | Dozen mussels, cleaned | |
| 6 | oz | Fresh fettucine or linguine, preferably spinach (up to 8) |
| Salt and pepper |
INSTRUCTIONS
Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the musselsheat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta. Yield: 2 to 3 servings PASTA MONDAY TO FRIDAY SHOW #PS6533 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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