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.

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