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Best Damn Mussels You'll Ever Eat

A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in GEM National Recipe Contest

INGREDIENTS:
1-1/3 lbs. fresh angel-hair pasta
2 Tbsp. olive oil
2 Tbsp. unsalted butter
3 cloves garlic, minced
1/2 cup onion, minced
2 medium jalapeno peppers, de-seeded and finely chopped (use seeds if you're adventurous)
2 tsp. fresh rosemary leaves
l cup Chardonnay
2 lbs. mussels
1/2 cup heavy cream
1 cup jack or Swiss cheese, grated and tossed in a bag with 1 Tbsp. flour to coat
Optional: Garnish with fresh oregano (chopped) and Parmesan cheese


INSTRUCTIONS:
Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.

In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute. Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open. Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.

To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.

Serves: 4

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