This Post Is For Sara

The cream sauce makes enough for two generous pasta servings, I think, so you could simply double the mussels and have dinner for two. If you're not into that, simply split the pasta in portions as you please. Eat one with the mussels fresh and hot and refrigerate the rest. If you reheat the pasta in a saucepot with a dash more liquid (cream, milk, wine, broth, whatever) and toss in a half can or so diced tomatoes and juices, it makes a good quick-and-dirty blush cream sauce - actually, I'd probably make it again just like that.
MUSSELS WITH BASIL CREAM SAUCE
adapted from Gourmet, June 2004
1/2 medium onion, chopped
4 small garlic cloves, pressed
1 tsp truffle butter
1 Tbsp margarine
1/3 c plus 1 Tbsp white wine
1/2 c heavy cream
15 to 20 small to medium size fresh basil leaves, shredded or cut chiffonade
8 frozen New Zealand mussels on the half-shell
3/4 c or so frozen peas
grated Parmesan
salt and black pepper to taste
hot cooked angel hair pasta
In a saucepan, melt together the truffle butter and margarine over medium heat. Add the onion and garlic and stir; cook until softened, about 5 minutes. Add 1/3 c white wine and the 1/2 c heavy cream to the saucepan and bring to a gentle boil. Add the mussels, stir, and cover. Let cook about 4-5 minutes or until mussels are warmed through.
Meanwhile, place the peas in a small bowl, add the 1 Tbsp wine, and microwave about 3 minutes until cooked through. Have the pasta ready in a large bowl.
When the mussels are done, remove them with a slotted spoon to another bowl. Pour the cream sauce over the hot pasta and add the peas. Add the chiffonade of basil leaves, a large pinch or two of Parmesan and a generous amount of cracked black pepper. Toss gently to combine and correct taste with salt and pepper if need be.
Reserve half the pasta for leftovers in a separate bowl. Take the other half and add the mussels, stirring gently to coat with sauce. Serve hot, garnished with basil.
Yield: one serving mussels, two servings pasta.
2 Comments:
Hi Emily,
Wow, that dish looks fantastic. I love mussels but have never thought to prepare them with basil. What a wonderful idea!
Thanks for visiting my blog. I've added you to my bloglines account so that I can keep track of you.
You're a lovely writer and you have some beautiful photos! Keep up the great blogging!
Thanks so much for your kind words, Ivonne.
I'll be certain to let you know if I get to that cherry tiramisu version.
Post a Comment
<< Home