KT
Kelly TinklerRecipe came to me from lobsterman Scotty Jordan, who said "I found this mussel recipe years ago from Great Eastern Mussel Farms. It was the winner in a 1993 National Recipe Contest by contributors Cathy Silvey and Richard Wood. It's called, Best Damn Mussels You'll Ever Eat. Most of the variations call for 2 cups of cheese. The original recipe only calls for one cup of jack or Swiss cheese."
Ingredients
- 2 lbs fresh blue mussels
- 1 ⅓ lbs fresh angel–hair pasta
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 clove garlic, minced
- ½ cup onion, minced
- 2 medium jalapeño peppers, de-seeded and finely chopped (use seeds if you are adventurous)
- 2 tsp fresh rosemary leaves
- 1 cup Chardonnay
- ½ cup heavy cream
- 1 cup Monterey Jack cheese, or 1 cup Swiss cheese shredded
- 1 Tbsp flour
Instructions
- Rinse the fresh blue mussels in tap water.
- Cook angel-hair pasta. Drain, then toss with olive oil.
- Put pasta in large serving dish and keep warm.
- In large pot, sauté garlic, onions, jalapeños, and rosemary with butter for one minute.
- Add wine and fresh blue mussels. Turn heat to high and steam for 3 - 5 minutes until shells open.
- Remove fresh blue mussels with slotted spoon and arrange over pasta. Keep warm.
- Put the cheese in a plastic bag and toss with flour to coat.
- To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
- Remove from heat and pour over mussels and pasta.
- Garnish, then serve with crusty French bread and salad.
