This recipe was developed with Taylor Farms shellfish from the Pacific Northwest, but you can substitute the best sustainable variety you can source. A touch of cream in the sauce adds body.
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order:
- Warm 2 1/2 tablespoons Prosecco, 1 1/2 tablespoons cream, and 1 tablespoon butter in a saute pan. Add 8 ounces mussels and bring them to a boil, then lower them to a simmer.
- Meanwhile, reheat 1 1/3 cups pasta in simmering water. Drain and plate the pasta.
- Add 1 1/2 teaspoons chives to the mussels, seasoning them with salt and pepper. When they have all opened, pour them over the pasta and garnish with Parmesan.