Angel Hair Pasta with Florida Mussels in White Wine-Butter Sauce Recipe

Fill a medium pot halfway with water and bring to a boil. Add 2 tablespoons olive oil and salt. Carefully break pasta in half and place into the boiling water. Cook until tender yet firm to the bite about 4 minutes. Drain in a colander and toss with remaining olive oil. Set aside and allow pasta to cool.

Fill a large pot 1/3 of the way with water. Add 1/4 cup wine and bring to a boil. Carefully add mussels and cook until shells have opened up about 5 minutes. Remove from heat measure 3/4 cup cooking liquid into a bowl and cover the pot.

Preheat the oven to 350 degrees F (175 degrees C).

Melt 1/3 of the butter in a saucepan. Saute 1/3 of the garlic and shallot until translucent 3 to 5 minutes. Spread over the baguette halves. Spoon melted butter evenly over both halves.

Bake in the preheated oven until hot about 5 minutes. Broil until top is browned about 2 minutes. Sprinkle paprika and basil on top.

Melt remaining butter in the same saucepan. Saute remaining garlic shallot and jalapeno peppers until soft about 5 minutes. Stir in remaining 1/4 cup wine and reserved cooking liquid. Cook and stir until sauce is reduced by half about 5 minutes. Add pasta; toss well to combine.

Remove pasta from heat. Add Parmesan cheese and salt. Toss together. Divide pasta among serving plates. Arrange mussels around the pasta. Serve with sliced garlic bread.