Mussels in Spicy White Wine Sauce & Cheesy Garlic Bread

HOLY SMOKES.  I totally outdid myself on dinner tonight.  It was A M A Z I N G ! ! !  I had to come straight to my computer to tell you all about it.  My kitchen isn't even clean. True story. 

I know this meal needs a better name, but I can't think of one and it doesn't really matter.  Just make it and eat it and drink the wine that goes with it.  You will be happy you did.

So, we need to start at the beginning.  This morning I went to the fish market at 8:30AM (after 5:30AM swim team and 7:30AM swim lessons - I just HAD to throw that in ;o).  It was a quick trip.  I knew what I was going for.  Mussels, 1 kilogram = 2,000 won.  I bought 2 kilograms which is 4.4 pounds.  I bought 4.4 pounds of 'FRESHIE' (you must live here to understand) mussels for $3.55!!!!  I'm not kidding!  After the fish market I ran home, stuck the bag in the fridge and opened it so the mussels could breath and headed out to the fabric market (that blog is coming soon). 

Anyway, fast forward to tonight.

MUSSELS IN SPICY WHITE WINE SAUCE...
Here we go. 
As with all fresh mussels you want to do a little maintenance. 
First, put them in fresh water so they can spit out any dirt they may have eaten.  Soak them for at least 20 minutes. 
While they are hanging out in the water you want to remove the 'beards' and toss out any that are dead. 
To tell if a mussel is dead - easy, it is open and will not close when you tap on it or mess with it.  Toss this guy.  Also if his shell is broken or cracked, toss him.
Next - debearding.   The beard is the funky junk hanging out of the mussel.  Grab the beard and pull down towards the bottom of the shell.  The beard should come right out.  If it doesn't, just cut it off.  No biggie. The beard will not harm you if you eat a little of it. 
Now, on to the recipe:

1 box of fettuccine
4 TBL butter
1 small onion, diced
8-10 garlic cloves, chopped
1 cup of dry white wine. (I only cook with wine that I am willing to drink.)
2 medium size tomatoes, chopped
2/3 cups of bottled clam juice
4.4 pounds of fresh mussels
1-2 TBL crushed red pepper (depending on how spicy you like)
3 sprigs of rosemary
Asiago cheese - I found some with rosemary and olive oil - YUM!

- Cook pasta in boiling water until almost al dente; (about 8-9 minutes) drain. Put past in a large bowl.
- Melt butter in a large skillet over medium heat.  Add onions and garlic to pan and cook about 5 minutes or until onions are tender. 

I like chunks of garlic instead of minced.

Add wine to pan.  Let it cook down for about 4-5 minutes stirring occasionally.  (This wine was VERY YUMMY in the recipe and in the glass.)

Add the clam juice, tomatoes, fresh rosemary and crushed red pepper.  Cook for about 2 minutes - bring to a boil. 

Add mussels, one layer at a time.  (I had to do this in 3 separate cooking sessions.)  Cook the mussels covered in the tomato/butter mixture for 4 minutes or until the mussels open.  Remove the mussels and repeat until all mussels are cooked.  If mussels a few mussels do not open, toss them. 

Pour mussels and sauce over pasta.
Sprinkle with Asiago cheese.
Pour yourself and your loved one a glass of vino.
Enjoy.
 

Cheesy Garlic Bread

You will need garlic bread to sop up the amazing sauce you just created.

1 loaf of your favorite bread. 
1/2 cup of butter - melted
4-6 cloves of fresh minced garlic
Fresh mozzarella cheese, parmesan cheese, or my new favorite Asiago with rosemary and olive oil

Cut bread in half lengthwise.
Melt butter, add fresh minced garlic cloves to melted butter
Spread 1/2 the garlic butter on each side of the bread

Add your favorite cheese to the bread.  As much or as litte as you would like. 

This picture was taken by my 6 year old, Boy 3. ;o)

Bake at 400 degrees F for 8-12 minutes or until all cheese is melted.  (I made one half with Asiago and one half with fresh mozzarella.)

When you are finished with your meal, sop the juices up with your bread.
Ahhh...heaven.