Black Mussel Fettuccine
|Dried fettuccine||1 Pound|
|Olive oil||1 Tablespoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Minced shallot||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Scotch whisky||1⁄3 Cup (5.33 tbs)|
|Mussels||2 Pound, cleaned and debearded|
|Whipping cream||2 Cup (32 tbs)|
|Minced green onions||2 Tablespoon|
|Dijon-style mustard||1 Teaspoon|
|Freshly ground black pepper||To Taste|
BRING A LARGE POT of salted water to a boil.
HEAT THE OLIVE OIL in a large saucepan and add the mushrooms, shallot, and garlic.
Saute until the mushrooms begin to soften.
Add the Scotch and tilt the pan so the liquid settles to one side, warming it for just a moment.
Light a match and carefully draw it to the pan just until the Scotch lights; let burn until the flame subsides.
Stir in the mussels with the cream, green onions, and mustard.
Simmer until the mussels have opened, 5 to 7 minutes, transferring them to a bowl as they open; discard any mussels that do not open.
Taste the sauce for seasoning.
If the sauce is not thick enough to coat a spoon, boil to reduce it.
WHEN THE WATER BOILS, add the fettuccine and cook until al dente, 5 to 7 minutes.
Drain well and put the fettuccine in a large serving bowl.
Pour the mussels and sauce over the pasta; toss to coat well.
Serve family style from the bowl at the table, or arrange on individual plates, distributing the mussels evenly.