Pasta with Mussels and Monterey Jack |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Jack cheese is added along with the half-and-half to temper the mixture and prevent curdling. Use only a top-quality chardonnay or other wine you'd want to drink; it will make a big difference in the sauce. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped red bell pepper |
1 cup chopped green onions |
3 garlic cloves, minced |
1 cup chardonnay or other dry white wine |
2 pounds mussels, scrubbed and debearded |
1/2 cup (2 ounces) shredded monterey jack cheese |
3/4 cup half-and-half |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
3 cups chopped spinach |
6 cups hot cooked capellini or angel hair (about 12 ounces uncooked pasta) |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; sauté 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside. Discard shells.
2. Add the cheese, half-and-half, salt, and black pepper to pan; reduce heat, and cook 5 minutes or until cheese melts. Stir in mussels, and cook for 4 minutes or until thoroughly heated. Combine the mussel mixture, spinach, and pasta, tossing well.
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