for the visually inclined


Rigatoni with Mussels and Saffron

An easy but classy dish I tried tonight that is definitely worth keeping! Serves 4.

Ingredients 4 lbs. mussels, well scrubbed 1/2 cup dry white wine 1/3 cup olive oil 1 cup chopped onion 2 teaspoons chopped garlic 1/2 cup minced scallions 1/2 cup diced celery 1 tsp. saffron threads 1/2 tsp. salt 1/2 tsp. ground black pepper 12 ounces rigatoni Garnish 1/3 cup freshly grated Parmesan cheese 2 Tbs. minced fresh chives Directions 1. Bring mussels and wine to a boil over high heat, covered, for 5 to 6 minutes until the mussels open. 2. Drain the cooked mussels in a colander set over a bowl (to reserve the liquid). 3. Allow the liquid to sit for a few minutes, and then strain into another bowl, making sure to separate out any sediment. There should be about 2 cups of mussel liquid (add water if neccessary). 4. Remove the mussels from their shells and put aside in a bowl. 5. Heat the olive oil in a skillet over high heat and add the onion, garlic, scallions, and celery, and saute for about one minute. 6. Stir in the mussel liquid and cook for about five minutes. 7. Add the saffron, mussels, salt, and pepper and set aside. 8. Cook the rigatoni until tender. 9. Drain the pasta and add the mussel mixture. 10. Bring the pasta and mussel mixture to a boil and boil for one minute. 11. Serve with garnishes.

From Fast Food My Way by Jacques Pepin

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