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Blue Mussel Tetrazzini

Mpasta&rice3

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0 ratings
5
prepare
35
cook
8
serves

INGREDIENTS

6 lb. fresh cultured blue mussels
2 tbsp. cooking oil
1 cup mushrooms, thinly sliced
1 medium onion, finely chopped
1⁄2 garlic clove, 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 cups pasta of your choice, cooked
1 pinch parsley, for garnish

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water, discarding any that remain open after gentle tapping.
  2. 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. 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. 4
    To serve, place mussels on top of cooked pasta, cover with the sauce. Top with parmesan cheese and parsley.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com

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preparation methods
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cuisines North & South American, Other North American
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