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Prep 10 mins
Cook 20 mins
I found this recipe on canadiancove.com and I'm putting it here for safe keeping. It's the best I've ever used. The website says "A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in the 1993 National Mussel Recipe Contest" I doubled this recipe and used 1 large jalapeno with seeds and it turned out perfectly.
- 1 1⁄3 lbs angel hair pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1⁄2 cup onion, minced
- 2 teaspoons fresh rosemary, minced
- 1 -2 medium jalapeno pepper, de-seeded and finely chopped (use seeds if you're adventurous)
- 2 tablespoons fresh basil (optional)
- 1 cup Chardonnay wine
- 2 lbs mussels
- 1⁄2 cup heavy cream
- 1 cup swiss cheese (or montery jack)
- 1 tablespoon flour
- salt and pepper
- Grate cheese and toss in a bag with flour, set aside.
- Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
- In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute.
- Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open.
- Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.
- To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
- Remove from heat and pour over mussels and pasta.
- Garnish, then serve with crusty French bread and salad if desired.
- Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.