WHITE CHRISTMAS WITH P[ENN COVE MUSSELS AND CANNELLINI BEANS ENJOY DAN:

WHITE CHRISTMAS WITH PENN COVE MUSSELS AND CANNELLINI BEANS

                                                                                           by CHEF DAN:

serves 4

INGREDIENTS:

2 Tablespoons butter

2 tablespoons olive oil, divided, plus more for drizzling

4 garlic cloves, smashed

1/2-teaspoon EACH red pepper flakes, and cumin

1 (15 Oz) can crushed tomatoes with basil

Big pinch saffron threads (soaked in 2 tablespoons white wine)

1 cup dry white wine

1 (15 Oz) can cannellini

2 pound Penn Cove mussels

1/4-cup fresh parsley

1 tablespoon lemon juice

DIRECTIONS:

1.   Heat butter and 2 tablespoon oil in skillet over medium-low heat.

2.   Add garlic and garlic and next 2 ingredients, and sauté until golden.

3.   Add tomatoes; saffron threads, increase heat for medium-high and simmer for 12-15 minutes.

4.   Meanwhile, cook the pasta per package directions:

5.   Drain pasta reserving 1/2-cup pasta cooking liquid.

6.   Add beans and wine to the sauce, cook and stir until most of the liquid has evaporated, about 4 minutes.

7.   Add Penn Cove mussels, cover and cook 4 minutes.

8.   Add pasta and 1/2-cup pasta liquid to mussels and stir to coat.

9.   Reduce heat to medium and continue stirring.

10.                Adding more liquid as needed, until sauce coats pasta.

11.                Divide among bowl.

12.                Stir lemon juice and parsley together.

13.                Top with parsley and lemon juice.

14.                Drizzle with olive oil.

ENKOY DAN:                              HALLELUJAH!!   HALLELUJAH!!