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Pasta, Smoked Mussels & Basil Cream is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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3 tablespoons butter
2 garlic cloves, crushed
1 cup heavy cream
3 tablespoons thinly sliced fresh basil leaves
4 ounces smoked mussels
1 pound fresh or 8 ounces dried spinach fettuccine
2 tablespoons sliced un-blanched almonds, stirred in a hot skillet 2 minutes, or until toasted
Basil sprigs for garnish
Heat butter in a large skillet. When foam subsides, stir in garlic; sauté over low heat 2 minutes. Add cream; heat to boiling; boil until slightly thickened, about 3 minutes. Stir in basil and mussels. Meanwhile, cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 2 minutes for fresh pasta and 8 to 10 minutes for dried pasta; drain. Toss pasta with cream sauce and toasted almonds. Garnish with basil. Serves 4.
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