- 1 cup fresh baby peas (thawed from frozen or fresh)
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 4 large shallots, sliced vertically paper-thin
- Freshly ground black pepper
- About 900 grams Mussels, debearded, scrubbed
- 24 basil leaves, torn
- 2 cups dry white wine
- 400 grams tagliatelle, Fettuccine or Pappardelle
- 1/4 cup dry bread crumbs.
- Bring a pasta pot of water to the boil.
- Bring a small pot of salted water to a boil, add peas, cook 2 minutes and drain. Set aside.
- Heat oil over medium-low heat in a large pan enough to hold mussels in a single layer.
- Add 1 tablespoon butter. When it starts to foam, stir in shallots and cook until wilted but not coloured.
- Season with salt and pepper.
- Stir in mussels and basil.
- Add wine, cover and cook gently just until mussels open, about 5 minutes. Remove from heat.
- Add remaining butter.
- Add salt to the boiling water, and add pasta. Stir to separate the strands. A minute or 2 before draining the Pasta add the peas to the pot. Drain when Pasta is Al Dente.
- Add the pasta and peas to mussels in pan and cook over low heat, tossing to combine ingredients. Add salt and pepper.
- Divide pasta, mussels and broth among 4 warm soup plates. Dust with bread crumbs and serve.
I got this recipe from the New York Times