Clean and remove beards from mussels, if any are broken or open discard. In large stock pot, cook pasta in salty water. In a separate pan, sauté onions and shallots in butter over low heat. Add diced tomatoes, thyme and rosemary and continue to cook. Add beer, bring to a boil and reduce to a simmer. Add mussels to pan and cook on low heat, covered. Cook mussels until all have opened up, any that do not open must be discarded. Remove cooked mussels and set aside. Add cooked fettuccini noodles and add lemon juice, basil and parsley. Adjust seasoning. Serve noodles on plate garnished with cooked mussels.
Poached Pears in Red Wine w/ Ice Cream Serves 4
4ea. Pears, large 1bt. Red Wine, Cabernet Sauvignon or Merlot 1ea. Cinnamon Stick 1ea. Vanilla Bean 1ea. Orange, zest and juice 1/2C Granulated Sugar 4ea. Vanilla Ice Cream, scopes
In a large sauce pot combine the red wine, cinnamon stick, vanilla bean, sugar, orange juice and zest. Remove the core of the pear using a melon baler. Peel the skin of the pear and place in the red wine liquid. Put pot on stove and bring to a boil. Reduce to a simmer and cover with a lid. Cook on low for 30 to 45 mins, or until pear is full cooked. Remove pears from red wine liquid and allow to cool. Reduce red wine liquid by 1/3 or until thick. Strain red wine liquid using a sieve and cool. Refrigerate red wine liquid and poached pears over night to cool completely. Serve cold with pears with vanilla ice cream and reserved red wine liquid.