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Mussels Scampi with Trottole

• 1 # trottole

• Pot of Salted Boiling Water, for cooking trottole

• ¼ C. olive oil

• ½ C. garlic, smashed

• ½ C. green olives

• ½ C. peppadew peppers

• 1 ½ C. cherry tomato, halved

• ¼ C. oregano, chopped

• 1.5 C. pinot grigio

• ½ C. seafood stock

• ¼ C. butter, cut into 5-6 pieces

• 2 T. flour

• 2 # mussels, beards removed, rinsed

• Salt and Pepper

• Parsley for garnish, chopped

1. Cook the pasta, drain and cool to room temperature. Set aside.

2. In a large dutch oven, add the olive oil and heat over medium heat. Add the garlic and cook, stirring occasionally, until it is golden brown.

3. Next add the olives, peppers, tomato, and oregano. Let cook for 2 minutes.

4. Add the pinot grigio and seafood stock and reduce by half. Roll the butter in the flour, and then add it to the broth and cook until it has thickened slightly.

5. Add the mussels and cover the pot and steam until the mussels are cooked through about 2-3 minutes.

6. Place some of the cooked trottole in a bowl. Ladle over the broth with the vegetables and the mussels. Garnish with parsley.