pound today. I was inspired to revisit my recipe for Mussels with White Wine Sauce from July 2011. The first thing I noticed when reading the post was my photo! Yuck. Hopefully today’s photo will be better. The seafood guy handed me a bag with $3.11 worth of mussels. He very carefully picked over them to make sure they were all tightly closed. I appreciate that. There is nothing worse than coming home with mussels to find them already open and not fit to cook.
Pasta, seafood and creamy sauce seem made for each other, and what resulted from our efforts that night was a delicious bowl of pasta with so much flavor and variety from the brininess of the mussels and lobster, a great counterpart to a creamy whitewinesaucewith sauteed mushrooms, fresh veggies for color and texture and Parmesan cheese
Thick and creamy whitesauce, spiked with a hit of whitewine, garlic and parmesan cheese. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta
Spoon ravioli onto plate and top withsauce and cooked sausage. I was pleasantly pleased with everything we bought and thought the sausage, kale, mushrooms and goat cheese would make for a perfect ravioli dish