- 1 package mussel meats (1lb)
- 1 tablespoon oil
- 1 medium onion, diced
- 6 cloves garlic, chopped
- ½ stick unsalted butter
- handful of black olives, chopped
- 2 cups fish stock or water
- ¼ cup white wine
- Parsley, chopped, 1 tablespoon
- Salt & pepper to taste
Heat the oil and butter in a large pan over medium heat.
Add the onion and sauté for 2-3 minutes until softened. Add the garlic and stir for a minute. Add the olives and sauté another minute.
Add the fish stock or water, and wine. Bring to a simmer.
Continue simmering for approximately 10 minutes until the liquid has reduced.
Make your pot of pasta. Cook using box directions. Drain and add to pan. Mix to incorporate.
Add the mussel meats. Return the pan to a simmer and add the salt, pepper and parsley.
Cover the pan with a lid and simmer gently, approximately 2 minutes, until the
mussel meats are tender and hot through, then season to taste and serve.
** Delish with some crusty bread on the side.
By Sharon Feldman
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