- 4
Ingredients
- Salt
- 1 cup fresh English peas (about 1 pound in pods)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 4 large shallots, sliced vertically paper-thin
- Freshly ground black pepper
- 60 mussels, about 2 pounds, debearded, scrubbed
- 24 basil leaves, torn
- 2 cups dry white wine with good acidity
- 1 pound fresh tagliatelle or fettuccine
- 1/4 cup dry bread crumbs.
Preparation
Step 1
1. Bring a small pot of salted water to a boil, add peas, cook 2 minutes and drain. Set aside.
2. Heat oil over medium-low heat in a skillet or saute pan large enough to hold mussels in a single layer. Add 1 tablespoon butter. When it starts to foam, stir in shallots and cook until wilted but not colored. Season with salt and pepper. Stir in mussels and basil. Add wine, cover and cook gently just until mussels open, about 5 minutes. Remove from heat. Add remaining butter.
3. Meanwhile bring 4 quarts salted water to a boil. Add pasta, stir to separate strands and cook until al dente, 5 to 6 minutes. Drain. Add pasta and peas to mussels in skillet and cook over low heat, tossing to combine ingredients. Add salt and pepper.
4. Divide pasta, mussels and broth among 4 warm soup plates. Dust with bread crumbs and serve.
Yield: 4 servings.