Beurre Blanc Mussel Pasta Recipe
Angel hair – beurre blanc sauce – cherry tomato – choice of soup or salad.
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to boil. Add angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Beurre Blanc Sauce
In a saucepan, melt 1/2 cup of butter over medium heat. Add shallots and sauté until translucent, about 2 minutes. Pour in white wine and let simmer until reduced by half.
- 3
Add Cream and Finish Sauce
Stir in heavy cream and let it simmer for another 5 minutes until slightly thickened. Gradually whisk in the remaining butter until the sauce is smooth. Add lemon juice, salt, and black pepper. Remove from heat.
- 4
Cook the Mussels
In a large pot, add the cleaned mussels and the beurre blanc sauce. Cover and steam for 5-7 minutes until mussels open. Discard any mussels that do not open.
- 5
Combine and Serve
In a large serving bowl, toss the cooked angel hair pasta with the mussels and beurre blanc sauce. Top with halved cherry tomatoes and sprinkle with fresh parsley. Serve with your choice of soup or salad.