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Smoked Mussels in Wine Mushroom Cream Sauce Over Pasta


1/2 cup sliced scallions
2 medium garlic cloves, crushed
1-1/2 cups sliced mushrooms
4 tablespoon butter or margarine
3 tablespoon flour
1-1/4 cups dry white wine
1-1/4 cups whipping cream
1/4 cup fresh parsley
2 cups smoked mussels
1 tsp tarragon

Sauté scallions, garlic, tarragon and mushrooms in butter or margarine for 5 minutes. Sprinkle flour over this mixture and stir until blended. Slowly add wine and cook until thickened. Add cream, mussels and parsley. Serve over hot vermicelli which has been tossed with 2 tablespoon olive oil.

Serves 4




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.