Low Carb Mussel Pasta W/ White Wine And Garlic
How to Make It
Step 1
In the base of a large soup pot, arrange all your mussels (with shell), not letting them sit on top of each other. Pour in the chicken broth, white wine vinegar, and all seasonings. Place a lid on the pot and bring the liquid to a boil. Reduce the heat to a simmer and allow it to simmer until all your mussels open up.
Step 2
While the mussels are cooking, use a vegetable peeler to slice your zucchini into wide slices, similar to fettucine noodles. The amount listed in the ingredients is the final yield of your zucchini noodles.
Step 3
Once the mussels are open, remove the lid from your pot and let it simmer openly for 3-4 minutes to reduce.
Step 4
Use a pair of tongs to remove the mussels from the pot, leaving the liquid inside. With the heat down very low, stir in the heavy cream. Once the cream has heated through, stir in the parmesan cheese. Stir until the cheese has melted and the sauce has thickened to your liking.
Step 5
Turn off the heat but leave the pot on your stove. Stir the zucchini noodles into the sauce, letting them pick up the flavors and tenderize.
Step 6
Serve your zucchini noodles with the cream sauce and your mussels. The final serving weight of this recipe includes the mussels WITHOUT their shells. You can garnish your dish with your favorite herbs. This one was garnished with parsley, dill, extra parmesan, and a wedge of lemon.
Ingredients
- Mussel, Raw – 8 ounce
- Chicken Broth – 1 cup
- White Wine Vinegar by Alessi – 1 tbsp
- Crushed Red Pepper by Simply Organic – ¼ tsp
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic – 2 teaspoon
- Zucchini – 7 ounce
- Heavy Cream – ¼ cup
- Parmesan Cheese – ¾ cup, shredded