1 lb. mussels, cleaned well
1/2 lb. cooked pasta
1 sliced sweet onion
1/2 bottle white wine
2 cloves garlic
1/4 cup chopped parsley
1/2 cup butter
3/4 cup grated fresh Parmesan cheese
Preparation:
Melt butter in a Dutch skillet. Sauté onions until soft. Add garlic and white wine. Place mussels in pan and cover. Steam just until mussels open. Remove from heat and remove mussels from liquid. Place liquid back on heat and cook over medium heat until reduced in half.
Remove mussels from shells. When liquid is reduced, add mussels and parsley. Cook just until mussels are heated through.
Add pasta to mussels and stir until pasta is heated through. Sprinkle with cheese and toss well.
Serving Suggestion:
Serve in a bowl along with soup spoons. The juice is as delightful as the mussels are.
Variation:
This is a great use for your leftover steamed mussels.
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