Ingredients
2 tablespoons extra-virgin olive oil
3 tablespoons diced red onion
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1 cup chardonnay
1 pound fresh mussels (preferably P.E.I.) cleaned and debearded *
1 pint yellow grape tomatoes (or red or mixed), halved
2 sprig fresh tarragon
4 leaves fresh basil
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6 tablespoons freshly grated Pecorino Romano
Salt and freshly ground black pepper
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* To clean mussels: Scrub them with a brush under cold water and scrape off any barnacles using the shell of another mussel. Just prior to cooking, if the beard is attached remove it by pulling it from tip to hinge. Discard any with cracked or open shells.
Preparation
- Cook pasta according to package directions until al dente. Drain.
- While pasta is cooking, heat olive oil in large pot over medium-high heat. Add red onion, sauté for 1 minute. Add chopped garlic, stir for 30 seconds. Add mussels and chardonnay. Stir, cover and cook for 2 minutes. Remove mussels from liquid, discard unopened shells. Reduce liquid over medium-high heat until reduced by half. Add tomatoes, mussels and butter, stir and cook for one minute more. Using scissors, snip herbs over top of mussels. Stir.
- Serve mussels and sauce over hot, cooked pasta. Season with salt and pepper to taste. Pass freshly grated Pecorino Romano.
- Serves 2
