Creamy Avgolemono Mussels With Pasta
Heat oil and butter in a large sauté pan
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Add shallots and cook until softened
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Add garlic, season with salt and pepper and chili flakes if using - cook another minute
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Add white wine, bay leaves and mussels and cover and steam 4 min
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Stir in the cream and
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cover and steam another minute until fully opened
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Remove and reserve 1/2 cup of the cooking liquid
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Make avgolemono: whisk or mix 2 eggs until light and frothy
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Pour in the lemon juice as you whisk
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Pour in very warm cooking liquid from pan while whisking to temper eggs before they go into the hot pan
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Slowly pour in the egg mixture into the pan while stirring
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Place pan back on low heat & toss in the pasta with the pasta water as needed to thin out the sauce - sauce will thicken quite a bit
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Toss with fresh dill and parsley and serve right away. With extra lemon wedges
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Full recipe details linked
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