Oysters Or Mussels In Cheese Sauce, For Pasta
From elgourmand 8 years agoIngredients
- • 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
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