The mussels are prepared with a white wine, saffron and cream sauce and served over pasta. We run it only four months of the year because we want it to remain special to our residents. It’s the most popular item during that period.
1 lb. pappardelle pasta
Salt, to taste
1 lemon, zested and juiced
4 oz. white cooking wine
Pinch of saffron
1 cup culinary cream
4 oz. unsalted butter
1 tbsp. finely chopped parsley
- Boil pasta in salted water until cooked al dente. Save starched water for sauce. Grate for zest and juice one lemon.
- Julienne shallots; reduce by half with white wine and saffron. Add cream and butter.
- Remove from heat and add grated lemon zest and lemon juice. Adjust consistency of sauce with reserved water and set aside.
- For service: Bring pasta water to boil in frying pan, then add mussels and simmer until all mussels are opened up. Place pasta in bowl and top with mussels and sauce. Season with salt and pepper and finish with parsley.