1 cup Roberts Reserve Lemon Caper Dill sauce
2 cups HEB half & half
½ cup fresh chopped green onions
2 teaspoons Extra Virgin Olive oil
2 teaspoons HEB no salt butter
1 bag frozen mussels (seafood dept. freezer case)
1 Lb. HEB pasta of your choice
1. Pre-heat skillet, then add oil and butter, allow melting. Add green onions and sauté for 1 minute.
2. Add defrosted mussels to butter mixture and sauté for 2 minutes then cover for another 5 or until they fully open.
3. In a small bowl add dill sauce and cream, gently blend.
4. Lower heat and add dill creams sauce to mussels. Heat for a couple of minutes and put over pasta of your choice. Finish with a good sprinkle of parmesan
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