Directions

1. Slice onions thinly

2. Smash and mince 4 cloves garlic

3. We are using cooked frozen mussels because that’s all I can get here. When dealing with frozen sea food I soak it in salt water for about 5 minutes because it helps to release any extra moisture in the frozen seafood. If your mussels are extra fishy I sometimes soak it in some wine or sake (discard the liquid after soaking)

4. Fill a stock pot halfway with water and bring to a boil, when water is boiling, salt it with about 3 tbsp salt and slowly add in your pasta (I cook my pasta shy of 2 minutes of what the package says)

5. While that’s going preheat a pasta pot over medium heat

6. Drizzle in olive oil, onions, salt and jerk me up scotchie, allow that to caramelize for about 3 minutes

7. Then add in your garlic and have that sweat for an additional 1 minute

8. Add the mussels, wine and clam juice cover and steam for 3minutes (ours are already cooked) if using fresh mussels (6 minutes will do the trick and no need to add clam juice)

9. Remove the mussels and reserve in a bowl (I leave 4-6 mussels per serving intact for plating but I remove the rest of mussels from their shell and toss it in the pasta)

10. Allow the liquid to reduce by half, about 5 minutes over medium heat

11. Add in pasta and pasta water, give it a good toss, when the water begins to bubble drizzle in cream, parsley and cheese, taste and adjust seasoning

12. Plate that bad boy up.. eat with a nice baguette and some more wine!