How to make it

  • Pull the beards off the mussels and rinse well in several changes of cold water. Discard any mussels that do not close when sharply tapped. Put mussels in large pan with the white wine. Cover pan, shake well, and cook over medium heat for 2-3 minutes until mussels open.
  • Remove pan from heat, lift out mussels with slotted spoon, reserving liquid, and set aside until they are cool enough to handle. Discard any mussels that have not opened.
  • Melt butter in pan over medium heat, stir in garlic, and cook for 1 minute. Gradually pour in reserved liquid, stirring to blend well. Stir in parsley and cream. Season to taste and bring to a simmer.
  • Cook pasta in large pan of boiling salted water, with the oil, for 8-10 minutes, or until tender. Drain pasta, return to pan, cover, and keep warm.
  • Remove mussels from shells. Stir mussels into cream sauce. Place pasta in warmed serving dish, pour in the sauce, and toss well to blend. Serve hot, with warm, crusty bread.

Reviews & Comments 4

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    " It was excellent "
    wolfpackjack ate it and said...
    Like the flavors here, love mussels... thanks, dave
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  • nakedchef 12 years ago
    wow, I love this recipe, thanks
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  • chezglenn 12 years ago
    Love this dish! Just one thing, make sure you strain the cooking liquid from the mussels to remove impurities. Thanks for the post. Made this with variations for a fat free version!
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  • clbacon 12 years ago
    Thanks for the post. I love mussels!
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