Found this picture again, after about 1 year, and I know it got to be somewhere. Anyway, I am glad to be able to write up and post it. My sister’s friends came to visit her and they went to the pier, bought some mussels and my sister gave me some. I had intended to just have pappardelle, mushrooms and kale that I got it on sale.

To finished off the white wine, I decided to make it with garlic to go with pappardelle. This is what I called my luxury dinner. I got mussels for free, half price kale and mushrooms. Also, to finished a little bit left my garlic so I can get a new batch.

I am using only 5 mussels and the rest I will cook with white wine butter sauce. The mussels are juicy plum delicious with kale mushroom pappardelle in white wine garlic sauce. This is really comforting, hearty and luxury delicious dinner. Let’s cook!!!

Ingredients

5 mussels, debeard, and clean
2 stalks of kale, tear the leaves and cut the stems to bite size
180g pappardelle, bought dried
120 g sliced mushrooms
2-5 Tbs minced garlic, divided
1 c of sweet white wine or dry
some parsley
oil
salt
black pepper

Method

 In a pan, heat 1 Tbs oil. Add 1 Tbs garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 1-1 1/2 minutes.

Add the mussels and cook, stirring, for 30 seonds. Add the wine, cover, and cook the mussels until they open, about 3-5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to a big deep bowl. Note: discarding any mussels that do not open. All my 5 mussels open, I discard the other half shell of my mussels. Set aside. Bring a pot of salted water to boil.

Now add in pappardelle and kale stems into the hot boiling salted water. Cook pappardelle until al dente, about 7 minutes. The kale stems boil for about 2 minutes; remove with slotted spoon to a plate. While pappardelle cooking, in another pan, heat 2 Tbs oil, add 1 Tbs garlic, season with salt and pepper, and cook over medium heat, stirring until garlic is softened and lightly browned about 1 minute. Add kale leaves, mushrooms and cook in garlic oil. Once, done add kale stems in and mix well for 2 minutes.

Now pappardelle are al dente, spoon up straight into the pan with kale and mushrooms, mixed around to coat well, about 2-3 minutes. I added some pasta water. Meantime, add the remaining garlic and parsley to the wine, swirling and shaking the pan until garlic cooked. Place back mussels to warm up. Remove mussels when its warm enough. Slowly pour the sauce over pappardelle, stopping before you reach the grit at the bottom of the pan. Serve mussels with kale mushrooms pappardelle and white wine. Enjoy!!!

https://helenscchin.com/2024/01/08/kale-mushroom-pappardelle-with-mussel-in-white-wine-garlic-sauce/

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