Mussels And Linguine With Garlic Butter White Wine Pasta Sauce Recipes
MUSSELS WITH WHITE WINE AND PASTA
A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.
Provided by English_Rose
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels.
- Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream.
- Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
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- In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.
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