Laudisio Italian Restaurant: Mussels Aglio e Olio

1 lb Mussels

4 cloves garlic (sliced)

Olive Oil

1 sprig fresh thyme

1 pinch Crushed Red Pepper

1 pinch Dry Oregano

1.4 C White Wine

1.2 C Chicken Stock

1 tsp fresh minced Parsley

2 tsp butter

3 leaves Basil Chiffonade (Ribbons)

TT(to taste) Salt and Black Pepper

1 T Fresh Lemon juice

1. Olive oil, S and P, oregano, red pepper, sliced garlic, and fresh thyme in a sautee pan over med hi heat.
2. Add in mussels to sautee pan.
3. Deglaze with white wine, add chicken stock.
4. Cover then pull mussels when open.
5. Finish sauce with butter, fresh parsley, basil and lemon juice.
6. Add in pasta cooked ‘al dente.’
7. Plate and enjoy.

Sakima Isaac
Laudisio Italian Restaurant
Boulder, CO