Angel Hair Pasta with Mussels
Prepare your Mussels to perfection. This is a great pasta recipe that has to be carefully prepared. This recipe serves 2 to 4 people, so it'd be a nice romantic recipe for your date night.
Ingredients
- 1 pound mussels
- 1 lemon, cut in half
- 2 cloves garlic, chopped
- 1 teaspoon black pepper
- 1 cup dry white wine
- 1 stick butter, softened and quartered
- 1 medium onion, coarsly chopped
- 1 tablespoon olive oil
- salt to taste
- 1/2 cup Pernod (or Anisette)
- 1 pound angel hair pasta (or cappellini)
- 2 tablespoons fresh parsley
- 1 tomato, finely chopped
Instructions
- Seed and chop tomato and set in bowl.
- Top with a pinch of salt to allow the juice to run.
- Retain the juice.
- In a heavy 12-14" skillet or saute pan, saute onion and garlic until onion is just transparent.
- Do not brown.
- Add wine, juice of 1/2 lemon and salt and pepper and begin to simmer.
- Steam mussels in 1 1/2 cups water boiling water until they just begin to open.
- DO NOT COOK COMPLETELY.
- Working quickly, transfer mussels and liquor to the saute pan with the wine, onion and garlic.
- Add tomato juice and steam until mussels open.
- Add Pernod, tossing mussels in broth.
- Ignite and continue to toss until alcohol burns off.
- Remove from heat and stir in butter quarters until melted and the broth is thickened.
- Serve mussels and broth over cooked pasta and top with chopped tomatoes, juice of the remaining lemon half and parsley.
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WintryKiss
Jan 31, 2012
this recipe is jumbled up a bit - the recipe should be written in the order of the ingredients - in any case i'd be afraid to "ignite" anything in my tiny kitchen so i guess as good as this may look ill have to pass
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