Pasta with Mussels and Monterey Jack

Pasta with Mussels and Monterey Jack
Photo by Randy Mayor


  • 6 cups hot cooked capellini or angel hair (about 12 ounces uncooked pasta)
  • 1 cup chopped green onions
  • 1 cup Chardonnay or other dry white wine
  • 3 garlic cloves, minced
  • ¾ cup half-and-half
  • 1 ½ cups chopped red bell pepper
  • 2 pounds mussels, scrubbed and debearded
  • + 5 more ingredients
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • ¼ teaspoon salt
    • 3 cups chopped spinach
    • 2 teaspoons olive oil
    • 1/8 teaspoon black pepper

Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; sauté 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside....

View full recipe at My Recipes


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