Mussels with Pasta


1 small onion -- diced fine
2 cloves garlic -- minced
2 Tbsp olive oil
1/2 cup marsala wine
1/2 cup chicken stock
1 pkt Butter Buds (butter flavor mix)
1 lb mussels -- washed
1/2 cup evaporated skim milk
2 cup tomato sauce
1/2 lb linguine -- cooked and drained
2 Tbsp fresh parsley -- chopped


In a 200 degree oven, warm a large pasta serving bowl. In a small saucepan, warm the chicken stock to a light simmer and then take off heat. Stir Butter Buds into chicken stock until completely dissolved. Start cooking pasta according to package directions. Meanwhile, in a large saute pan cook onion and garlic in olive oil over medium high heat until onions are lightly browned. Add marsala and boil until reduced by half. Then add chicken stock and return to simmer. Add mussels and simmer until all the shells open (or for 5 minutes, whichever comes first). Remove mussels to warm serving bowl, discarding any that have not completely opened. Stir in evaporated milk and tomato sauce and cook until sauce is slightly thickened. Then return mussels to pan and stir well. Finally, combine sauce and pasta in serving bowl and top with chopped parsley or fresh basil. Serve with crusty bread.

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