Thursday, June 05, 2008

Mussels with Shallots and Parsley

By:  Andrea Blair

1 Pkg. Amish Naturals Spaghetti

2 Lbs. Mussels (scrubbed and the beards removed)
3 Slices Bacon
4 Medium Shallots (sliced)
2 t Flour
2 C White Wine
1 C Seafood Stock
½ t Kosher Salt
¼ t White Pepper
The Juice of 1 Lemon

1 Lemon (thinly sliced for garnish
½ C Chopped Parsley

Preparation

Cook the pasta according to the package directions, drain and set aside.

Render the fat from the bacon, in a saute pan over medium heat.  Set the bacon aside when it is cooked.

Add the shallots to the pan and saute until they are translucent.  Sprinkle the shallots with the flour and stir until the bacon grease has been absorbed.

Increase the heat to high, and continue to stir continuously.  When the pan is hot, add the wine and scrape up the brown bits in the bottom of the pan from the bacon.

Add the stock, the lemon juice, salt, pepper, and mussels to the pan.  Cover the pan and stir occasionally for 4 or 5 minutes or until the mussels open.

Add the cooked pasta, sliced lemons and parsley to the pan, toss to coat, and remove to a serving bowl.