Have you ever had a dish where, at the end of the meal you’re more than a little tempted to tip your plate up and drink the sauce? I did last night. The broth that’s made from the wine, butter, and garlic would probably be pretty great on it’s own, but then add in the juice that the mussels release while steaming, and you get something truly amazing. With a little bread to soak up the excess, you can keep some of your dignity too.
1 shallot, peeled and chopped
4 cloves garlic, peeled and chopped
1/2 bottle of white wine (or about 2 cups)
juice of 1 lemon
1 T. butter
handful of fresh parsley, chopped
1/4 lb per person of mussels
1/2 lb -1 lb thin noodle pasta
Heat enough water in a pan to boil the pasta. Once the water is boiling, add the pasta and cook according to the directions on the box.
In the meantime, in a med size stockpot with a tight fitting lid, head a small drizzle of olive oil over med-high heat and add the shallots and garlic. Cook for about 5 minutes. Carefully, add the wine and lemon juice. Steam should be produced immediately. Quickly place the mussels in the pot and place the lid on top. Turn down to med-low and allow to steam for 6-7 min, until the mussels have opened up. Remove the mussels with a slotted spoon and set aside. Turn the burner back to med-high and add the butter and parsley. Cook for 3-5 minutes, or until the juices just slightly reduce.
Drain the pasta, and add the mussels and pasta back to the sauce. Serve with bread for dipping and enjoy.