Not living next to the ocean definitely makes seafood a challenge; however, every year, our local small town butcher orders in fresh mussels, clams, and oysters during the last week of December. The mollusks arrive fresh and alive! It is a true desert treat, and I always order my fair share during that time. This year, I used the mussels to make a Mussel and Shrimp Truffle Pasta with a Tarragon Lemon Sauce.
Mussels are a bivalve found in both salt and fresh water. Evidence shows humans have consumed mussels for thousands of years, although steaming up a pot of freshwater mussels for dining on isn’t very popular anymore.
Saltwater mussels are another story. They are prepared many ways, from steaming in white wine and herbs for a seafood feast, to pickled in a salty brine and served on a toasted baguette, to floured and fried on skewers. Like other saltwater bivalves, mussels have that faintly oceanic but sweet taste to them. Their subtle flavor but robust texture makes them a great addition to many different types of meals, whether they are the star of the dish or the understudy.
For this Mussel and Shrimp Truffle Pasta, I decided to let the mussels take on the lead role and showcase all they have to offer. The sauce for dish is simple and understated, but the flavors were all selected for pairing with the mussels.
To start, preheat the smoker or your grill to 500 degrees Fahrenheit. I used a smoker for this recipe so I could impart a little smoked flavor into the mussels, but a grill works perfect for this recipe as well. I used a light wood for the smoking: Apple Wood.
Give your mussels a scrub with a brush under cold running water to remove any sand or rocks from the shells. Discard any mussels that have a broken or cracked shell.
While the smoker is preheating, in a shallow roasting pan or a cake pan, add an entire minced shallot, a cup of dry white wine, half a cup of extra virgin olive oil, and two teaspoons of crushed red pepper flakes. Nestle your pound of mussels and pound of raw shrimp into the liquid.
Once the grill is preheated, place the pan of mussels and shrimp on the grate and close the lid. I didn’t cover the mussels with aluminum foil because I wanted the smoke to penetrate the meat. If you use a grill, cover the mussels with aluminum foil. Steam the mussels and shrimp for ten minutes.
While the mussels and shrimp are cooking, prepare the pasta. I used a truffle pasta. If you can’t find a truffle pasta, you could grate over some truffle or find a truffle oil to add to the dish. The truffle flavor pairs wonderfully with mussels because they also have a slight mushroom flavor.
You also want to fry a up a few pieces of bacon for your finished product. When cooking several pieces of bacon, like for this recipe, I like to just place the bacon on a cookie sheet lined with aluminum foil and bake at 400 degrees Fahrenheit for 12 to 15 minutes, or until the bacon is crispy.
At ten minutes, check the mussels and shrimp. You will know the mussels are done when they are all opened. The shrimp should also be a vibrant pink color. If most of your mussels are open, pull them from the grill and discard any mussels that are still closed. If the majority are not open, close the lid on the grill and let them cook for five minutes more.
Once the mussels are ready to go, head inside to finish up the dish. Be sure to not discard your mussel cooking liquid because this is the pasta sauce. Place the al dente truffle pasta in a large bowl and drizzle the mussel cooking liquid over the warm pasta. Sprinkle on the bacon bites, two tablespoons of fresh minced tarragon, and the juice of one lemon. Toss everything together and then set the mussels and shrimp into the dish. And that’s it! Time to eat!
I love this dish because it is light, but the flavors are so well balanced. The sweet, slightly salty mussels are complimented by the mushroom flavor the truffle pasta, but also pair perfectly with the bacon pieces and fresh tarragon. The acidity from the lemon also pulls the entire dish together. Enjoy!
And Happy Fishing!