Sunday, May 11, 2008

Mussels with Pasta

This may sound complicated but it is really quick and easy.  The mussels can be cooked in less time than the pasta.  We like to put the mussels in cold running water with come cornmeal to "flush" them of any grit they may contain.  Drain and sort them, discarding any that are open.  Cook your favorite pasta according to package directions.  In a large pan, saute 1/2 med. onion and 4 cloves minced garlic in 2T butter.  When the onions are soft, add the mussels and 1/2 C dry white wine.  Cover the pan and allow to simmer for 5 min (all the the mussels should now be open).  Remove the mussels and put the drained pasta into the wine sauce and return to the boil.  Allow the pasta to finish cooking the the mussel/wine liquid.  Serve the mussels and pasta with crusty bread,  a nice green salad and the wine you used for cooking.
You could turn this into a red sauce by substituting  tomatoes, tomato paste or 1/2C of your favorite red pasta sauce for the white wine. 

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