Angel Hair Pasta with Florida Mussels in White Wine-Butter Sauce
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Ingredients55 m servings 784
Original recipe yields 4 servings
- Fill a medium pot halfway with water and bring to a boil. Add 2 tablespoons olive oil and salt. Carefully break pasta in half and place into the boiling water. Cook until tender yet firm to the bite, about 4 minutes. Drain in a colander and toss with remaining olive oil. Set aside and allow pasta to cool.
- Fill a large pot 1/3 of the way with water. Add 1/4 cup wine and bring to a boil. Carefully add mussels and cook until shells have opened up, about 5 minutes. Remove from heat, measure 3/4 cup cooking liquid into a bowl, and cover the pot.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt 1/3 of the butter in a saucepan. Saute 1/3 of the garlic and shallot until translucent, 3 to 5 minutes. Spread over the baguette halves. Spoon melted butter evenly over both halves.
- Bake in the preheated oven until hot, about 5 minutes. Broil until top is browned, about 2 minutes. Sprinkle paprika and basil on top.
- Melt remaining butter in the same saucepan. Saute remaining garlic, shallot, and jalapeno peppers until soft, about 5 minutes. Stir in remaining 1/4 cup wine and reserved cooking liquid. Cook and stir until sauce is reduced by half, about 5 minutes. Add pasta; toss well to combine.
- Remove pasta from heat. Add Parmesan cheese and salt. Toss together. Divide pasta among serving plates. Arrange mussels around the pasta. Serve with sliced garlic bread.
- Cook's Notes:
- Mussel shells are for decoration. Serving with a plate/bowl to discard shells in is always appreciated.
- This sauce can be turned into a cream sauce just by adding 1/2 cup heavy cream after the sauce reduction.
Per Serving: 784 calories; 42.6 73.2 24 85 2091 Full nutrition