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Blue Mussel Tetrazzini

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Number of Servings: 8
Source:
Preparation Time: 5mins
Cooking Time: 35mins

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Your rating: None Average: 4.3 (4 votes)

 

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Description

 

Ingredients

  • 6 lb fresh cultured blue mussels
  • 2 tbsp cooking oil
  • 1 cup mushrooms, thinly sliced
  • 1 medium onion, finely chopped
  • 1⁄2 clove garlic, crushed
  • 1⁄2 cup dry white wine
  • 1⁄3 cup chicken stock
  • 1⁄2 cup whipping cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 oz parmesan cheese
  • 1 pinch salt and pepper, to taste
  • 8 cup pasta of your choice, cooked to package directions
  • 1 pinch parsley for garnish

Instructions

  1. Rinse fresh blue mussels in tap water, discarding any that remain open after gentle tapping.
  2. Heat oil in large pot and sauté mushrooms, onion, and garlic until golden. Add fresh blue mussels and wine to pot and cover. Cook until mussels open, about 5 to 7 minutes. Remove mussels from pot and set aside.
  3. Add chicken stock and whipping cream to pot. Simmer 5 minutes. Make a paste of the butter and flour and add slowly to pot, stirring constantly. Cook over low heat at least 5 minutes. (For a thicker sauce use more butter and flour).
  4. To serve, place mussels on top of cooked pasta, cover with the sauce. Top with parmesan cheese and parsley.

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