Like most people, I love seafood but am less than confident cooking it at home. However, I've come to learn that the only way to gain this kind of confidence is by diving in head first--even if it means failing a couple of times. Fortunately for me, I have recently moved in with my younger brother who just finished culinary school so we took on this project together.
We chose to make something with mussels because our mom had some frozen ones that were in need of some love and attention. Then we decided to make a restaurant favorite: linguine with mussels. At times steamed mussels in a white wine sauce/broth stands alone or is served as an appetizer. It is the Italian version of the famous French steamed mussels dish, Moules Marinière. For its complexity of flavor and its inherent sophistication, it is supposed to be a realitively easy thing to make. I can now attest to the fact that it is indeed easy to make and might possibly be one of the best things I've ever made.
- 1 lb pasta of your choice (*We used a locally made lemon pepper linguine- AMAZING) *Can use gluten free noodles OR for Paleo make noodles out of Yams or Zuchini (Spiralize if you have one or simply shred with a potato pea
- 1 cup chopped mushrooms
- (We used Chanterelle and Morel)
- 1-2 large tomatoes chopped
- 2 large garlic cloves minced
- 4 tbs butter
Boil the pasta according to package directions. Mix with olive oil when finished so the noodles don't stick together and set aside. (If going Paleo, lightly saute veggie noodles) Saute the mushrooms and tomatoes with the garlic and butter and set aside. Move onto prepare the mussels and sauce! You will mix everything together at the end :)
Steamed Mussels and White Wine Sauce
- 1/3 cup olive oil
- 4-5 shallots, chopped fine (one large white onion can work too)
- 8 large garlic cloves, minced or crushed
- 2.5 cups dry white wine (Pinto Grigio is great)
1-2 pounds mussels ***(We used frozen but I recommend using fresh)
- 1-2 tsp Salt
- 1/2 cup fresh chopped parsley
- Optional: 1/4 teaspoon red pepper flakes (for some "kick")
Add the olive oil, shallots, garlic, wine, and 1/4 cup parsley in a large, wide-bottomed soup pot and bring to a boil over medium heat. If you want a bit of extra zing, add the red pepper flakes. Add the mussels, cover, and cook for 3-5 minutes, shaking the pot periodically so that they cook evenly.
Remove the lid. If no mussels have opened, put the top back on, and continue boiling. Check at 1-minute intervals until they open. Once some of them open, remove them with a slotted spoon. As more open, remove them so they don't overcook. Discard any mussels that remain closed. (More about how to cook mussels perfectly.)
the cooked linguine, mushrooms, tomatoes and mussels back into the pot
that has the white wine and shallots. Mix and serve with fresh bread and
garnish with lemon wedges & parsley.