- 8 oz. fettuccini (cooked al dente)
- Parmesan cheese and pepper
- 30-40 mussels
- 1 cup water
- ½ cup white wine
- 1 cup oyster mushrooms
- 2 tablespoons butter
- 3 cloves garlic
- 2 green onions
- 3 tablespoon white wine
- Mussels (sans shell)
- 1 teaspoon chopped parsley
- 1 tablespoon butter
- 1½ tablespoons flour
- ½ cup half and half
- ¼ cup stock
- ¼ teaspoon salt
- ½ lemon
- Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat.
- When mussels are cool enough to handle, remove meat from shells and use kitchen scissors to snip bysall threads from mussels. Put mussels in a bowl and set it aside.
- In a dry cast iron pan, cook oyster mushrooms over medium heat until liquid disappears. Turn down heat and add butter.
- When butter melts, add garlic and onions. Cook for one minute. Add 2 spoonfuls of wine and cook until wine is absorbed.
- Add last spoonful of wine, and the parsley and mussels. Cook until mussels are hot. Set aside, covered.
- Heat a small, thick-bottomed pan over a medium-low flame. Add butter. When butter is melted, add flour. Stir flour and butter for 2 minutes.
- Meanwhile, in a small saucepan, heat milk and stock until it boils. Stir. Add salt. Remove from heat.
- Pour liquid into roux and stir. When mixture begins to bubble, add lemon juice and remove from flame.
- Pour cream sauce over pasta and top with mussels and mushrooms. Sprinkle with Parmesan cheese and pepper.