Mussels Meuniere

Mussels and Fettuccine

Developed October 26, 2013. Adapted from a recipe by Emeril Lagasse.

2 T olive oil plus some to finish
1/4 c shallots or 1 c leeks, sliced thinly
2 T garlic, minced
2 bay leaves
2 sprigs fresh thyme or 1 t dry thyme
3/4 c dry white wine
3/4 c chicken or fish stock
2 oz butter (half stick), cubed
2 lbs live mussels, scrubbed and debearded
1/4 c chopped parsley
salt and pepper

1/2 lb linguine or fettuccine, cooked al dente

In a large saute pan, heat the olive oil over medium heat. When hot, saute the shallots and garlic. Add the bay leaves and thyme. When fragrant, add the wine, stock, and butter. Bring to a slow boil. Cook until 1/3 of liquid has evaporated. Drain the pasta and stir into the pan, reserving the pasta water. Continue cooking until the pasta has absorbed the pan sauce, adding pasta water as needed, Then add the mussels to the pan and cover. Steam the mussels until the shells open, about 5 minutes. Discard any mussels that do not open. Remove the thyme sprigs, and season to taste. Serve the mussels, pasta, and sauce into bowls, finish with parsley, a drizzle of extra virgin olive oil, and shaved Parmesan-Reggiano cheese. Serves 2 to 4.