Mussels with Orecchiette has a novel garnish: fine strips of fresh collard greens that are fried until crisp and papery. It is from Patrick O’Connell, chef and owner of Inn at Little Washington in Washington, Virginia.
Ingredients
For the mussels and sauce:
- •1.3 Kg (3 pounds) mussels
- •4 shallots, finely chopped
- •4 cloves garlic, minced
- •6 sprigs thyme
- •1 bay leaf
- •6 sprigs parsley
- •355 ml (1 ½ cups) dry white wine or vermouth
- •946 ml (4 cups) heavy cream
- •118 ml (½ cup) finely grated Parmigiano-Reggiano cheese
- •Salt and freshly ground white pepper
- •Freshly ground nutmeg
FOR THE PASTA:
- •Salt
- •454 grams (1 pound) orechiette pasta
Preparation
For the mussels and sauce: Sort through the mussels, discarding any that have broken or cracked shells. Scrub the mussels with a brush under cold running water and discard any mussels that do not close tightly.
In a saucepan large enough to hold the mussels after they open, combine the shallots, garlic, thyme, bay leaf, parsley, and wine. Place over high heat and bring to a rapid boil. Add the mussels and steam for about 3 minutes. Check once or twice and transfer open mussels to a bowl; the mussels do not have to be fully cooked because they will be cooked again. Remove the mussels from the shells and set them aside; discard the shells.
Strain the liquid and transfer it to a small pan. Place over high heat and bring to a boil. Reduce the liquid by half and set aside. In another small pan, bring the cream to a boil. Reduce by half, until the cream coats the back of a spoon. Add 60 ml (¼ cup) mussel liquid to the cream, adding more as desired for consistency and flavor. The recipe may be prepared up to this point and the mussels, sauce, and the remaining mussel liquid refrigerated for up to 1 day.
Place the sauce in a large saucepan. Add the Parmigiano-Reggiano and season to taste with salt, white pepper, and nutmeg. If the sauce has been prepared ahead of time, additional mussel liquid may be desired. Set the pan of sauce aside.
Prepare the pasta: Bring a large pot of lightly salted water to a boil and add the orechiette. Boil until tender, 8 to IO minutes. Drain well and set aside.
Prepare the collard greens: In a deep fryer, wok, or medium saucepan, bring at least 2 inches of oil to 350 degrees. Set aside a large plate or tray covered with absorbent paper. Add the collard greens to the hot oil and fry just long enough to make them curl, about 30 seconds. Transfer them to the absorbent paper to drain. Salt lightly to taste.
Bring the sauce to a simmer and add the mussels. When the mussels are warm, add the orechiette and stir to mix well. Sprinkle with olive oil and adjust the seasonings. Spoon onto 8 pasta plates. Top each plate with a pinch of Parmigiano-Reggiano and a mound of crispy collard greens.
TO MAKE AHEAD:
One day before serving: Prepare mussels and sauce. Cover and refrigerate.
Thirty minutes before serving: Bring a large pot of water to a boil. Reheat mussels. Make crispy collard greens. Cook and drain pasta. Add sauce and garnish.