What a great way to use up leftover mussels (which I wasn’t even sure you could really use. Well, we’ll see if we get sick, hehe). Pictured with sauteed broccolini.
leftover mussels (probably about 1 pound worth when shelled) (tip: store the mussels out of their shells overnight in their cooking liquid)
about 1 cup reserved jerk mussels liquid (I’m guessing any “white sauce” mussels sauce would work here, or you could use clam juice)
about 1/2 cup white wine
2 garlic cloves, chopped
1 mini white onion, minced
1 tsp olive oil
red pepper flakes
a little cornstarch for thickening, if you need it
reserved pasta water
grated parmesan cheese (optional)
Cook pasta, according to directions (don’t drain right away, as you may need some pasta water).
Heat oil in pan. Sautee onion and garlic. Add wine and cook down a little. Add mussels liquid (season with salt) and cook down a little. Add red pepper flakes. Adjust seasoning if needed.
Add mussels (drained of any remaining liquid) to sauce and cook until just heated through (otherwise they’ll get rubbery).
If your sauce is a little thin, thicken with a little cornstarch slurry. If you need to stretch the sauce, add pasta water. Or if you’re me, thicken it, then stretch it, because you can’t make up your mind.
Toss pasta with sauce. Add some cheese if you like. Serves 2.