A day in the life....: Jamie's Kitchen: Pasta and Mussel Sauce

Jamie’s Kitchen

Pasta and Mussel Sauce
Made: Tuesday March 22, 2011

I have to admit, I don’t cook very much and when I do, it is usually something simple like chicken and rice, tater tot casserole, chili, etc. Yet, since I’ve started ordering from Coborns (yes I now have my food delivered…don’t make fun!) I’ve really been more into cooking. I have a Fructose Malabsorption. It is a dietary disability in which the small intestine fails to absorb fructose properly. This results in excess hydrogen caused by an overgrowth of otherwise normal intestinal bacteria.
(http://www.foodreactions.org/intolerance/fructose/malabsorption.html)

Hence, I have had to change my diet completely in order to lead a somewhat normal life. One thing I know I can eat without a stomach problem is seafood. Naturally I ordered mussels this last week from coborns because I not only love them but, hey, I can eat them without getting sick!

I immediately searched out a recipe that was “fructose free” friendly for me. I found this delicious pasta and mussel sauce recipe from http://flavorsofitaly.blogspot.com/. I altered it a little to fit my taste buds and to make sure that my stomach could handle it.

Pasta And Mussel Sauce
Ingredients

14 oz shell pasta I used Gluten Free Spaghetti Pasta instead (Rice Pasta)
1 Tbl extra virgin olive oil

Sauce

6 pints mussels, scrubbed I used 2 pounds mussels, scrubbed – umm that was a lot of mussels. (I would cut it in half next time)

1 cup dry white wine I just used a dry white chardonnay

1/2 cup butter

6 large garlic cloves, chopped fine I can’t have garlic with my FM, so I used a little of the Mrs. Dash garlic seasoning (not much) and then substituted with other spices that I could have.

5 Tbl chopped fresh parsley

1 and 1/4 cups heavy cream

salt and pepper to taste

I also used Tabasco sauce and cayenne pepper to make it spicy (although my FM doesn’t approve!)

Directions
-Pull the beards off the mussels and rinse well in several changes of cold water.
-Discard any mussels that do not close when sharply tapped.
-Put mussels in large pan with the white wine.
-Cover pan, shake well, and cook over medium heat for 2-3 minutes until mussels open.
-Remove pan from heat, lift out mussels with slotted spoon, reserving liquid, and set aside until they are cool enough to handle.
-Discard any mussels that have not opened.
-Melt butter in pan over medium heat, stir in seasonings, and cook for 1 minute.
-Gradually pour in reserved liquid, stirring to blend well.
-Stir in parsley and cream.
-Season to taste and bring to a simmer. (I added the hot sauce here)
-Cook pasta in large pan of boiling salted water, with the oil, for 8-10 minutes, or until tender.
-Drain pasta, return to pan, cover, and keep warm.
-~~Remove mussels from shells.~~ I didn’t remove them from the shells
-~~Stir mussels into cream sauce.~~ I put the mussels over the pasta and then the sauce over both
-Place pasta in warmed serving dish, pour in the sauce, and toss well to blend.
-Serve hot, with warm, ~~crusty bread~~. I served with Gluten Free Biscuits (really good!)
http://flavorsofitaly.blogspot.com/

Overall, I think it turned out very well. My roommate and I ate the whole thing! I was stuff for the next three hours!! I did manage to get in a workout out even though I was super full! (I had to watch Weeds season 6)