Ingredients:
3 lbs. NL Blue mussels
350 gr. pkg. Fresh tortellini
1 cup uncooked Baby leaf spinach
1/2 cups + 1 tbsp. Butter
3 Cloves garlic, pressed
1 tsp. Salt
1/2 tsp. Pepper
1/2 cup White wine
100 ml Central Dairies 35% whipping cream
1 Red pepper thinly sliced
1/4 cup Parmesan cheese
¼ cup Reserved reduced stock from the mussels
1 Shallot, finely chopped
8 oz. Sliced mushrooms.
Directions:
Steam mussels in ½ cup white wine, remove shells and set aside. In a large sauce pan, melt 1/2
cup butter over medium heat. Add the garlic, chopped shallot and red pepper and sauté for a
minute. Add the sliced mushrooms and sauté for two more minutes. Add white wine, Central
Dairies 35% whipping cream and reserved mussel stock and reduce to a sauce like consistency.
Bring a large pot of salted water to boiling and cook the tortellini according to package
directions. Drain and toss with 1 tbsp. butter, cooked mussels and baby leaf spinach. When the
sauce is ready, stir in tortellini and mussels with spinach. Season to taste, sprinkle with parmesan
and serve. ENJOY!
By: Chef Steve Watson