Donna’s Steamed Mussels with Madeira Pasta

8 October 2016:  Greetings to All, last night's dinner was an experiment in flavors:  I wanted to create a dish that emphasized perfectly cooked onions and mushrooms in a slightly sweet Madeira sauce accented with tender, fresh mussels and this was the result - it was a hit at our house!  Best, Donna:

Donna’s Steamed Mussels with Madeira Pasta 

 Ingredients:

For Pasta:

12 ounces cooked gluten free pasta (angel hair or spaghetti), drained

4 Tablespoons butter

2 Tablespoons olive oil

2 sweet onions, halved and sliced

8 ounces Baby Bella mushrooms, sliced

1/2 cup Madeira sherry (or cream sherry)

1/2 cup fresh basil, chives and parsley mix, chopped

24 grape tomatoes, halved

Salt and lemon pepper to taste

For Mussels:

2 cups pinot grigio (or other white wine)

2 Tablespoons garlic, minced

1 Tablespoon dried thyme leaves

1 teaspoon salt

Lemon pepper to taste

5 pounds fresh mussels, debearded

Method:

Soak mussels in cold water with 2 Tablespoons of gluten free flour for 30 minutes. Rinse well 3 times discarding any mussels that are not tightly closed.  While pasta is cooking, melt butter in large saute pan at medium high heat and add oil.  Add onions and stir until golden.  Stir in mushrooms and cook about 5 minutes until softened, then add rest of ingredients including pasta.  Cover and keep warm on stovetop until mussels are cooked.

In medium saucepan, combine all mussels ingredients (except mussels) and bring to boil over high heat.  Add mussels, cover pot and steam for 5 - 7 minutes or until mussels have opened, discarding any that do not open.  Immediately serve mussels on top of pasta.

Serves 4 - 6.

Copyright 2016.