Realizing that you have a bag of mussels in your freezer that you should get around to eating is like getting a gift card to a store you don’t really like; you pretty much have to use it, but do you really want to? They weren’t even mine, and yet I was stuck with the world’s most misunderstood seafood.
Since my only foray into seafood occurs during Lent, I was confused as to how to use them. I perused Pinterest and found that nearly every meal followed the following formula:
Heat liquid > add a cocktail of ingredients to liquid > add mussels > hope for the best.
That wasn’t going to cut it for me. I wanted my filling Sunday dinner, I didn’t want to buy any ingredients– and honestly, most of the Pinterest recipes were rip offs of restaurant recipes. Behold, the fanciest comfort food you will ever eat:
Mussels and Pasta in Garlic Rosemary Cream Sauce:
8 oz egg noodles
16 oz cooked mussels. Note: get the ones with the shells already removed.
1.5 cups of chopped fresh mushrooms
1 pint heavy whipping cream
2 tbsp white vinegar
1 tbsp butter
3 tbsp olive oil
4 cloves of garlic, finely chopped
1 sprig of rosemary
1. Boil water, after the water is boiled add your egg noodles. Drain after they’re done, we’ll come back to the noodles.
2. In a large wok or pan, cover the bottom of the pan with olive oil. When the olive oil is hot, add the vinegar, garlic and rosemary and stir.
3. When the vinegar/oil is hot, add the mushrooms and mussels to the mixture. If your mussels are precooked, this shouldn’t take more than 5-7 minutes.
4. Once the current ingredients are cooked, add the heavy whipping cream and the parmesan. Put a lid on it, and let it simmer for about 5 minutes. This is a good time to make sure your Netflix hasn’t stopped.
5. Add the pasta.
6. Garnish with fresh romano.