Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

Haven't tried the recipe but it's basically like this: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-white-wine-cream-sauce/

And without the cream is just a white wine garlic sauce

This looks very tasty to me. Though I don’t get the point of adding pasta to any of these dishes, I think clams in a wine and cream sauce are great. Black Salt offers a clam chowder that probably uses a similar recipe, but I’d guess with sherry in place of some of the white wine. Plus bacon, and with fried clams on the side. It’s excellent.

Yes you totally get it!
I'm the OP and a professional chef and this thread got...weird. I think it's great people feel so passionate about food. Now I think I'll put a $60 deconstructed clam chowder on my menu!

Is there a DCUM discount? I’m there if so! How cool that you are a professional chef. Do you work in the area? And any interest in doing a food forum AMA?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

Haven't tried the recipe but it's basically like this: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-white-wine-cream-sauce/

And without the cream is just a white wine garlic sauce

This looks very tasty to me. Though I don’t get the point of adding pasta to any of these dishes, I think clams in a wine and cream sauce are great. Black Salt offers a clam chowder that probably uses a similar recipe, but I’d guess with sherry in place of some of the white wine. Plus bacon, and with fried clams on the side. It’s excellent.

Yes you totally get it!
I'm the OP and a professional chef and this thread got...weird. I think it's great people feel so passionate about food. Now I think I'll put a $60 deconstructed clam chowder on my menu!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

Haven't tried the recipe but it's basically like this: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-white-wine-cream-sauce/

And without the cream is just a white wine garlic sauce

This looks very tasty to me. Though I don’t get the point of adding pasta to any of these dishes, I think clams in a wine and cream sauce are great. Black Salt offers a clam chowder that probably uses a similar recipe, but I’d guess with sherry in place of some of the white wine. Plus bacon, and with fried clams on the side. It’s excellent.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)

Haven't tried the recipe but it's basically like this: https://damndelicious.net/2021/02/15/garlic-butter-clams-with-white-wine-cream-sauce/

And without the cream is just a white wine garlic sauce

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

It feels just fine to be me, and I think my post included information the OP may find helpful. I cook all the meals for my family and often host friends and extended family as well. I have learned that there is a contingent (including my DH) who think mussels, clams, and scallops should always be served with pasta, and this subset tends to think all pasta should be served with Parmesan. I serve people according to their preferences and get no complaints.

Yea, I can tell. You can’t see the obnoxiousness.

I’m laughing at you trying to pick a fight on the food forum. Did you have a recipe for mussels with pasta you wanted to share, or are you just here to rumble?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

It feels just fine to be me, and I think my post included information the OP may find helpful. I cook all the meals for my family and often host friends and extended family as well. I have learned that there is a contingent (including my DH) who think mussels, clams, and scallops should always be served with pasta, and this subset tends to think all pasta should be served with Parmesan. I serve people according to their preferences and get no complaints.

Yea, I can tell. You can’t see the obnoxiousness.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

Pot meet kettle. And scene.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.

Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.

Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?

It feels just fine to be me, and I think my post included information the OP may find helpful. I cook all the meals for my family and often host friends and extended family as well. I have learned that there is a contingent (including my DH) who think mussels, clams, and scallops should always be served with pasta, and this subset tends to think all pasta should be served with Parmesan. I serve people according to their preferences and get no complaints.