Oysters Or Mussels In Cheese Sauce, For Pasta
From elgourmand 9 years ago
- 2 hrs to make
- Serves 6
One of my Brothers in Law showed up from New Zealand with a whole passel of NZ Green lipped Mussels a few days ago. I think it was Felix, but I’m not sure. My wife has six brothers & her four sisters are all married, do their husbands count as brothers in law? Read more They do in Samoa. Anyway, got a heap of the buggers. Mussels are not hard to get here, with NZ just down the road, but take your fat wallet when you go to buy some. I am powerful fond of mussels, if they are fixed right. My daughter herd about my windfall and called to say “can we have them on pasta? She’s about to give birth to her first ankle biter and has a serious craving for carbos. So I decided to get serious about a sauce that would go on pasta for these beauties and this is the result. Just about anything you can do with mussels you can do with oysters, and vice versa. The taste is different but the recipe works. Whichever you choose, enjoy. See less
Ingredients
- • About 30 shelled green lipped mussels, or oysters. With the oysters adjust count for size. shopping list
- • 1 lb. (500g) long pasta of your choice. The thicker ones should be better for this. shopping list
- • 6 Tbs. melted butter. shopping list
- • 6 Tbs. flour. shopping list
- • 3 cups milk, room temp. shopping list
- • ½ cup heavy cream, optional. shopping list
- • 3 cups cheese, grated. Whatever kind you like but I always add 2 or three Tbs. of grated Parmesan or Romano to this lot. shopping list
- • 1/3 cup dry red wine. shopping list
- • ½ medium onion, chopped. shopping list
- • 3 oz. salt pork or bacon, chopped. Not too fatty, if you can. shopping list
- • 2 medium cloves garlic, chopped fine. shopping list
- • Salt & coarse ground pepper to taste. shopping list
- • 1 tsp. parsley. shopping list
- • Dash of Worcestershire Sauce, to taste. shopping list
How to make it
- 1. Lightly steam the mussels, or oysters. Cooked a bit but not over cooked. See Photo
- 2. If the mussels aren’t shelled, do that & debeard them, rinse with cold water. Set aside. Oysters just out of the shell & rinsed.
- 3. Cook the pasta, drain, rinse & set aside.
- 4. Heat the salt pork or bacon in a small skillet for a few minutes, add the onion & cook until just turning color.
- 5. Add the garlic, stir & cook another 1 to 2 minutes.
- 6. Remove from heat & set aside.
- The cheese sauce is pretty straight forward.
- 7. Put the oil in a medium sauce pan & heat.
- 8. Add the flour & stir with a whisk until the mixture is smooth & bubbling.
- 9. Add milk & stir constantly, until it begins to simmer.
- 10. Add the wine & stir.
- 11. Add the heavy cream, if using, & stir.
- 12. Add the cheese about a cup at a time & stir until each batch is melted and mixture is smooth & creamy.
- 13. Add the contents of the frying pan & the Worcestershire sauce & parsley & stir until completely combined.
- 14. Add salt & pepper, to taste.
- 15. This is the time to decide if the sauce is too thick or too thin & correct that.
- 16. Add the mussels or oysters, stir gently & heat through.
- 17. Serve over fresh cooked, long pasta.
- 18. Garnish with fresh grated Parmesan or Romano cheese and maybe some chopped chives or spring onion tops.
- The usual fixins with this; a green salad, garlic bread, decent grape stompings, etc.
- Please no wise cracks about this recipe driving you stir crazy.
- Made this again yesterday. Two changes. It works better with clams & cut the cheese to two cups.
People Who Like This Dish 1
- clbacon Birmingham, AL
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