Simple but tasty menu Angel Hair Pasta with Florida Mussels in White Wine-Butter Sauce :: So Tasty

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Angel Hair Pasta with Florida Mussels in White Wine-Butter Sauce

"Awesome Florida recipe that's light and delicious. It looks great and tastes even better."

Ingredients :

  • 1/4 cup olive oil
  • salt to taste
  • 1/2 (16 ounce) package angel hair pasta
  • 1/2 cup Chardonnay white wine
  • 1 pound fresh mussels
  • 1/2 cup salted butter
  • 1 head garlic, peeled and minced
  • 1 shallot, minced
  • 1 small French baguette, halved lengthwise
  • 1 teaspoon smoked paprika, or to taste
  • 1 teaspoon dried basil, or to taste
  • 3 jalapeno peppers, diced, or more to taste
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons salt

Instructions :

Prep : 20M Cook : 4M Ready in : 55M
  • Fill a medium pot halfway with water and bring to a boil. Add 2 tablespoons olive oil and salt. Carefully break pasta in half and place into the boiling water. Cook until tender yet firm to the bite, about 4 minutes. Drain in a colander and toss with remaining olive oil. Set aside and allow pasta to cool.
  • Fill a large pot 1/3 of the way with water. Add 1/4 cup wine and bring to a boil. Carefully add mussels and cook until shells have opened up, about 5 minutes. Remove from heat, measure 3/4 cup cooking liquid into a bowl, and cover the pot.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt 1/3 of the butter in a saucepan. Saute 1/3 of the garlic and shallot until translucent, 3 to 5 minutes. Spread over the baguette halves. Spoon melted butter evenly over both halves.
  • Bake in the preheated oven until hot, about 5 minutes. Broil until top is browned, about 2 minutes. Sprinkle paprika and basil on top.
  • Melt remaining butter in the same saucepan. Saute remaining garlic, shallot, and jalapeno peppers until soft, about 5 minutes. Stir in remaining 1/4 cup wine and reserved cooking liquid. Cook and stir until sauce is reduced by half, about 5 minutes. Add pasta; toss well to combine.
  • Remove pasta from heat. Add Parmesan cheese and salt. Toss together. Divide pasta among serving plates. Arrange mussels around the pasta. Serve with sliced garlic bread.

Notes :

  • Mussel shells are for decoration. Serving with a plate/bowl to discard shells in is always appreciated.
  • This sauce can be turned into a cream sauce just by adding 1/2 cup heavy cream after the sauce reduction.

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