| 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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