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Tagliatelle with Mussels in Wine Sauce

Servings: 0

Ingredients

  • 2 lb mussels scrubbed and rinsed
  • 9 oz fresh basil pappardelle or other pasta choice
  • 3/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 shallots minced
  • 1/4 cup parsley chopped, more for garnish
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 3-4 large cloves garlic minced
  • 1 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh lemon juice
  • 1/4 cup grated Romano or parmesan cheese

Instructions

  • Rinse mussels and remove beards if needed. Add butter and olive oil to large sauce pan and heat over medium heat until the butter is foaming. Add garlic and shallots. Cook until fragrant, about 2 minutes.
  • Add the wine, parsley, lemon juice, chicken broth, red pepper flakes, salt, and pepper. Stir to combine, then add the mussels. Cover your sauté pan and let the mussels simmer in the sauce for 5 minutes or until mussels are open. Discard any unopened mussels. While mussels are cooking bring water to boil to cook pasta following instructions on the package.
  • Strain pappardelle and add to the sauté pan. Toss the pasta and mussels in the sauce to coat evenly. Serve immediately.
  • Top with fresh parsley and grated cheese.