Spane comes is and says “What are we having for dinner?” I said “Mussels” Spane looked at my questioningly, and started biting his arm, “That doesn’t taste good, Mom!” I laughed at his antics, and explained I was talking about the mollusk, not parts of our bodies.
My market had a package of pre-cooked mussels when I went shopping, without Spane. Usually, I only want the ones that are in the shell, but they were on sale, so why not? I figured, some butter and garlic would do them well.
The mussels we had are Californian mussels. Mussels are eaten all over the world, and there are about 17 different species of mussels that are edible, and I would eat them all. I love mussels. They can also be found frequently washed up on the beach, but I would not try to eat those – West Coast beaches are notoriously dirty. Mussels are also a favorite of star fish. The star fish wraps itself around the mussel, and pries it open with its suckers. Peach isn’t is cute as she was in Nemo anymore, is she? Find out more about mussels at Wikipedia.
Recipe: Mussels with Asparagus
Summary: This goes nicely with a wedge salad or garlic bread
- 1 lb mussels, precooked
- 3 garlic cloves, sliced
- 1 tablespoon butter
- 1/4 bunch of asparagus
- 1/4 box Fettucini
- 1 teaspoon butter
- 2 tablespoons white wine
- 1/2 teaspoon corn starch
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper
- few sprigs parsley for garnish
- Bring salted water to boil in a large pot.
- While that is happening, slice the garlic and cut the asparagus.
- Cut the asparagus in 2 inch length, you will have the tips, and some of the stalk, just not the chewy ends. You can save the chewy ends to make soup later.
- Put the pasta in the boiling water.
- In a large sauté pan, melt the butter, and sauté the garlic until it has turned translucent.
- Add the asparagus, and sauté, then reduce the heat, and cover until the asparagus is crisp tender, about 5 minutes.
- Add the mussels, stir, and cover until they have warmed up, about 3 minutes.
- Check the pasta, it should be done by now. Don’t drain it, just turn the heat off.
- Add the wine to the pot, the corn starch, and more butter. Whisk this around, tipping the pan, until the sauce is slightly thickened, about 2 minutes.
- Drain the pasta, but put it back in its pan and mix it with the small amount of butter. Then, add that pasta to the mussel mixture. Add the Parmesan cheese, and toss to combine. Garnish with freshly ground black pepper and parsley.
You can use either pre-cooked mussels, or you can steam them yourself and add them. If you use fresh mussels, make sure that the shell opens, if the shell stays closed, the mussel was dead and should be thrown away.
You could add other seafood if you wish, just be careful about cooking times, and know that other fish cook faster or slower than the mussels.
Preparation time: 3 minute(s)
Cooking time: 20 minute(s)
Diet type: Pescatarian
Number of servings (yield): 4
Culinary tradition: Italian
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.