MUSSEL PASTA SALAD
1/2 cup dry white wine
1/2 pound fettuccine
celery stalks, diced
2 tablespoons chopped parsley
1 tablespoon fresh
1 teaspoon fresh chives
1/2 cup aioli sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
2 large Italian tomatoes, peeled and diced
Combine mussels and wine in heavy medium saucepan. Cover and cook over
high heat, shaking pan occasionally, until mussels open. Remove mussels using
slotted spoon. (Discard any that do not open.)
Let cooking liquid stand 15
minutes. Shell mussels. Strain cooking liquid through fine sieve lined with
dampened cheesecloth. Gradually whish cooking liquid into aioli.
fettuccini in salted boiling water according to directions. Drain and cool.
Combine fettuccine, celery, herbs and aioli in a bowl.
Toss until blended.
Season with salt and pepper. Gently stir in mussels and tomatoes. Serve salad
at room temperature.