Steamed Mussel Sauce with Lemon and White Wine
NOTE: Mussels
can sometimes be gritty. To remove any sand, the mussels are
steamed in white wine and the broth is strained through paper
towels. The mussels and their strained liquid are added to the
finished sauce just before it is tossed with the pasta. Use
linguine or spaghetti and start cooking it once mussels have been
steamed and the broth has been strained. This sauce is fairly
soupy, so serve with bread.
3 dozen black mussels, rinsed thoroughly and weedy beards removed (see figure 34)
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 medium garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon grated zest and 2 tablespoons juice from 1 medium lemon
2 tablespoons minced fresh parsley leaves
Salt
INSTRUCTIONS:
1. Bring mussels and wine to boil in large soup kettle over medium-high heat. Lower heat to steam mussels until most have opened, 4 to 5 minutes. Discard any that have not opened. Remove mussels from shells if desired; set aside. Strain liquid through papertowel-lined sieve and reserve. Wipe out soup kettle with another paper towel.
2. Heat oil over medium heat in now-empty soup kettle. Add garlic and pepper flakes; sauté until garlic is golden, about 1 minute. Add strained mussel broth, and lemon zest and juice; simmer to blend flavors, 3 to 4 minutes. Return mussels to kettle; heat to warm through. Stir in parsley and salt to taste. Use immediately.