Steamed mussels are tossed with angel hair pasta and a buttery wine sauce in this elegant and delicious recipe served with fresh garlic bread.
- ¼ cup olive oil
- salt to taste
- ½ (16 ounce) package angel hair pasta
- ½ cup Chardonnay white wine
- 1 pound fresh mussels
- ½ cup salted butter
- 1 head garlic, peeled and minced
- 1 shallot, minced
- 1 small French baguette, halved lengthwise
- 1 teaspoon smoked paprika, or to taste
- 1 teaspoon dried basil, or to taste
- 3 jalapeno peppers, diced, or more to taste
- ½ cup grated Parmesan cheese
- 2 teaspoons salt
- Fill a medium pot halfway with water and bring to a boil. Add 2 tablespoons olive oil and salt. Carefully break pasta in half and place into the boiling water. Cook until tender yet firm to the bite, about 4 minutes. Drain in a colander and toss with remaining olive oil. Set aside and allow pasta to cool.
- Fill a large pot 1/3 of the way with water. Add 1/4 cup wine and bring to a boil. Carefully add mussels and cook until shells have opened up, about 5 minutes. Remove from heat, measure 3/4 cup cooking liquid into a bowl, and cover the pot.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt 1/3 of the butter in a saucepan. Saute 1/3 of the garlic and shallot until translucent, 3 to 5 minutes. Spread over the baguette halves. Spoon melted butter evenly over both halves.
- Bake in the preheated oven until hot, about 5 minutes. Broil until top is browned, about 2 minutes. Sprinkle paprika and basil on top.
- Melt remaining butter in the same saucepan. Saute remaining garlic, shallot, and jalapeno peppers until soft, about 5 minutes. Stir in remaining 1/4 cup wine and reserved cooking liquid. Cook and stir until sauce is reduced by half, about 5 minutes. Add pasta; toss well to combine.
- Remove pasta from heat. Add Parmesan cheese and salt. Toss together. Divide pasta among serving plates. Arrange mussels around the pasta. Serve with sliced garlic bread.