Fettucini with Mussels in Saffron Sherry Creme

An elegant pasta flavor! 

    
     I have cooked this recipe many times at yacht clubs.  The well to do yacht club clientele likes seafood entrees that have elegant flavors.  Saffron and mussels are a classic flavor combination.  Sherry gives the mussel saffron cream sauce a gentle classic flavor.  This is a very nice French style pasta entree! 
    
     Fettucini with Mussels in Saffron Sherry Creme Recipe: 
     The sauce can be made in the time that it takes to cook the pasta.  Fettucine takes 8 to 10 minutes to be cooked al dente.  Pasta can be cooked and cooled ahead of time, but it is always best when served quickly after it is freshly cooked!
     Cook 1 portion of fettucini pasta in boiling water over high heat.
     Heat a saute pan over medium heat. 
     Add 2 pats of unsalted butter.
     Add 1 clove of minced garlic.
     Add 1 teaspoon of minced shallot.
     Saute till the shallots turn clear.
     Add 1/4 cup of shrimp broth.
     Add 1 pinches of saffron.  (Rub the saffron between your fingers to crumble it.  Breaking the dried saffron flowers will release more flavor.)
     Add 3 ounces of dry sherry.
     Simmer and reduce the sauce by half.
     Add 3/4 cup of cream.
     Add sea salt and white pepper.
     Bring the cream to a gentle boil.
     Add 8 to 10 fresh cleaned mussels in their shells.
     When the mussels open remove them from the sauce.
     Reduce the temperature to medium low/low heat.
     Remove the shells from all but 2 of the mussels.  (The two mussels in the shell will be the garnish.)
     Return the shelled mussels and the 2 mussels that are in the shell to the sauce.
     Simmer and reduce the cream sauce, till it becomes a medium thin sauce consistency.
     By now the fettucini pasta shoul be cooked al dente. 
     Drain the water from the fettucini pasta.
     Add the pasta to the sherry mussel saffron cream sauce.  
     Toss the pasta with the sauce.
     Use a chef's carving fork to place the pasta and mussels on a plate.  (Set the 2 mussels that are in the shells aside.)
     Pour any extra sauce over the pasta.
     Place the 2 mussels in their shells on top of the pasta.
    
     Yummy, simple and elegant!  This pasta entree can be served with a fine red or white wine.  I chose a French 2004 Bourgogne Mommessin Pinot Noir to go with this entree.  Fruity, full body flavors with a dry finish in a wine are nice with a pasta like this one.  Burgundy Region Pinot Noir is one of my favorite wines.  Yum!  ...  Shawna