Mussels With White Wine and Pasta

Ingredients

• 11 ounces penne
• 2 1/2 lbs mussels
• 2 garlic cloves
• 4 tablespoons flat leaf parsley, leaves
• 7 ounces unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup white wine
• 2/3 cup heavy cream

Directions

1. 1

   Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.

2. 2

   Heat half the butter with the oil, then add the garlic and mussels.

3. 3

   Pour in the wine, season, cover and cook over a high heat until the mussels open.

4. 4

   Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.

5. 5

   Heat the remaining butter in a pan, and add the mussel juices and the cream.

6. 6

   Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.

7. 7

   Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.