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

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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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