Mussels in White Wine

This is one of those every now and again delicacies in my house. Mostly because I usually have a hard time getting my hands on fresh mussels. But I actually tried this recipe with frozen clams and it worked good too! If you are a shellfish lover but are scared to cook them. Try this recipe its easy and tasty.

Mussels in White Wine

1-2 lbs. mussels or clams
2 cloves of garlic, sliced
1 shallot, finely diced
olive oil
3 tablespoons of butter
1 teaspoon of thyme
1 cup of white wine
1 lb of fettuccine noodles
Parmesan cheese for garnish
side of crusty bread

Defrost if frozen. Rinse and clean shellfish. Clean off beards and give them a scrub. 
Boil noodles and drain.
Add oil to a large stockpot. Add butter to pot. When butter is melted add in the shallot and garlic. Cook till softened. Add thyme. Add the shellfish and white wine. Cover pot cook for 8-10 minutes on medium. (you are steaming the mussels so the wine should be a low simmer) Remove the shellfish from the broth. Leave broth on low while you remove the mussels from their shells. Discard shells and add flesh back into the sauce. Continue to simmer sauce. Add drained noodles to pot and toss to coat all noodles. Garnish with Parmesan.
Serve with a crusty bread to catch and leftover juices.

You can also serve as a steam pot. Skip deshelling them and just transfer the pot contents to a bowl. Set out another bowl for shells. And enjoy with bread. Don't miss out on that sauce its priceless!

One time we didn't have bread to eat with it. So I saved the sauce in a plastic container. Then reheated it in a skillet and added cooked noodles. Yeah. I'm crazy about this dish.