MUSSELS IN LEMON CREAM SAUCE OVER FETTUCINE

MUSSELS IN LEMON CREAM SAUCE OVER FETTUCINE image

Yield Makes 4 Servings

Number Of Ingredients 14

6 Lbs Mussels
1/4 Cup Chopped Green Onions
1/4 Cup Finely Chopped Green Onion Tops
1 Cup Water
1/2 Cup Chardonnay Wine
3 Tablespoons Salted Butter
2 Tablespoons Flour
1/2 Cup Heavy Cream
1/4 Teaspoons Cayenne Pepper (optional)
1/4 Teaspoon Salt
1/4 Teaspoon Grated Lemon Zest
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Fresh Chopped Dill
1/4 Cup Chopped Roma Tomatoes

Steps:

Scrub shells and remove beards. Combine green onion, wine and water in a large pot. Bring to a boil then lower flame, cover and simmer about 5 minutes until shells open. Strain liquid into cup and discard unopened shells. Replace cover. Heat butter in a sauce pan. Add flour and cook about a minute stirring constantly (do not scorch). Stir in strained liquid until smooth. Bring to a boil and reduce to half. Stir in cream then lemon juice. Add Cayenne pepper, salt, lemon zest, and dill. Cook Fettuccine noodles per package directions. Peel and seed tomatoes. Chop small. Pour sauce over mussels and toss. Divide pasta among 4 bowls and spoon mussels and sauce over pasta sprinkle on tomatoes and green onion tops.