als3ax

Mussels over pasta in white wine sauce

In Gluten Free, Main Course, Seafood on July 9, 2011 at 12:47 am

Serves ~3

1 bag live mussels
2 cups dry white wine – go for cheapo stuff
4 large shallots
4 cloves garlic
dash of salt
chopped mixed fresh herbs (parsley,chervil,or basil)
6 tablespoons butter, cut up
Fettuccine
Prep: chop all herbs and onion/shallots

Instructions:
If your mussels haven’t been cleaned yet, do so. Just take a knife and scrape off all the beards. Make sure water is boiling for pasta and put it in. Use gluten free pasta if desired. In a separate, deep pan or pot, put shallots, garlic, wine and salt over medium heat for 5 minutes. Then put mussels in for 5 minutes, turn on high, and cover. Make sure it doesn’t boil over (it has a tendency to get hot really fast!). After 5 minutes, or a little more if all the mussels haven’t opened yet, take of the lid and put in butter and chopped herbs. Throw away any mussels that still have not opened.

I prefer a little more basil to top it off, but put whichever herbs satisfy your taste buds! Mix together until butter is melted and serve over pasta. Delish and super inexpensive!

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