Recipe courtesy of PEI Mussels
lb (1 kg) fresh PEI Mussels
cup (200 g) orzo pasta
clove garlic, chopped
shallot, finely diced
tbsp (60 mL) butter
cup (625 mL) white wine
cup (60 mL) heavy cream
tbsp (30 mL) mixed fresh herbs chopped
cup (60 mL) grated parmigiano reggiano cheese
salt and pepper
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and sicard any that do not close after being tapped and rinsed. Set aside.
Bring water to a rolling boil and add 1 Tbsp (15 mL) of salt.
Add pasta to boiling water and stir.
Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes).
Drain well and set aside.
Sweat half of the garlic and shallots with 2 Tbsp of (30 mL) butter in a heavy bottom pan. Add mussels.
Add 2 cups (500 mL) of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside.
Sweat the remainder of the garlic and shallots with 2 Tbsp (30 mL) butter.
Deglaze with ½ cup (125 mL) of white wine and reduce the liquid by two-thirds. Add shucked mussels and stir.
Add cooked orzo pasta, ¼ cup (60 mL) of heavy cream and fresh herbs. Stir to combine all ingredients and let simmer for 2 minutes.
Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese.
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