PENN COVE MUSSELS AND PASTA WHAT COULD BE BETTER????? ENJOY DAN

PENN COVE MUSSELS WITH PASTA by CHEF DAN


Serves 4-6



INGREDIENTS:



2 tablespoons olive oil

3 garlic cloves, minced

2 teaspoons red curry paste

1 cup white wine

2 pounds Penn Cove mussels, cleaned and beards removes

2 shallot, chopped

1 small butternut squash, peeled, seeded and cut into cubes

8 oz Ziti pasta

2 cups water

1/2-cup parmesan cheese

Salt and pepper to taste



DIRECTIONS:



1. Heat the one tablespoon olive oil in a deep sauce pan or medium-high heat.

2. Add red curry paste and cook until the room smells good, about 1 minute.

3. Add garlic and cook for 1 more minute.

4. Add mussels, wine, salt and pepper and coat completely.

5. Cook until all the mussels are fully opened, discard any unopened.

6. In another sauce pan heat 1 tablespoon olive oil over medium-heat.

7. Add shallot, butternut squash, and a little salt and pepper.

8. Cook for 2-3 minutes.

9. Throw in the Ziti and mix together.

10. Add water and cook for about 15 minutes, mash with the back of a fork 1/2- the squash.

11. Makes the soup creamer.

12. While the squash and pasta is cooking, shell the mussels and place back in the sauce pan.

13. Transfer the mussel soup to the butternut squash soup.

14. Combine thoroughly and add the parmesan cheese.

ENJOY DAN: hallelujah