Best Darn Mussels You'll Ever Eat
A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in the 1993 National Mussel Recipe Contest
Serves 4 Adults
Cooking time: 20 minutes


1-1/3 lbs. Angel-hair pasta 
2 Tbsp. Olive oil 
2 Tbsp. Unsalted butter 
3 cloves Garlic, minced 
1/2 cup Onion, minced 
2 tsp. Fresh Rosemary leaves 
2 medium Jalapeno Peppers, de-seeded and finely chopped (use seeds if you're adventurous) 
Fresh leaves of basil (optional) 
1 cup Chardonnay 
2 lbs. Canadian Cove mussels 
1/2 cup Heavy Cream 
1 cup Jack or Swiss cheese, grated and tossed in a bag 
1 Tbsp. Flour to coat (In bag with cheese) 
Salt and pepper to taste

Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm. In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute. Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open. Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm. To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad. Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.

Did you know that Monterey Bay Aquarium’s Seafood Watch program has included farmed mussels among their list of BEST CHOICES for seafood consumers. Their “Best Choices” are defined as abundant, well-managed and caught or farmed in environmentally friendly ways.