Moules Sans Frites

• Preserved Lemon Gremolata
• 1/4 cup coarsely chopped flat leaf parsley leaves
• 1 tablespoon coarsely chopped fresh mint leaves
• 1/4 preserved lemon, rinsed, pulp removed and reserved, peel coarsely chopped
• 2 medium cloves garlic, minced
• Mussels & Pasta
• 8 ounces dried linguine
• salt
• 1 tablespoon extra virgin olive oil
• 1 & 1/2 cups Sauvingnon blanc
• 2 medium cippolini onions, halved then thinly sliced
• 3 medium cloves garlic
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• 1.5 to 2 pounds fresh mussels, debearded and scrubbed
• 1/2 cup heavy cream
• 2 tablespoons creme fraiche or sour cream
• 1/2 to 1 tablespoons dijon mustard
• 1/4 preserved lemon, rinsed and diced
• reserved lemon pulp from gremolata, diced
• ground white pepper

1. Combine all ingredients on cutting board, and finely chop, making sure everything is well mixed. Transfer to small bowl and set aside.
2. Boil pasta to al dente as directed on package, making sure to salt pasta water well. Drain pasta and return to pot with olive oil, tossing to coat. Keep covered to preserve warmth.
3. Proceed with remaining steps while pasta water is heating. In a large pot bring wine, onions, garlic, bay leaf and red pepper flakes to a simmer over medium heat, then simmer for 4 to 5 minutes to allow onions to soften and flavors to meld. Turn heat up to medium-high and add mussels to pot. Cover and steam until mussels are opened, stirring once or twice. This should take 4 to 8 minutes depending on size of mussels. Once mussels have opened remove them to a bowl and set them aside. Discard any that have not opened.
4. Reduce the cooking liquid to about 1/2 to 2/3 cup. Add cream, creme fraiche, and dijon mustard. Cook until mixture has thickened a bit, 2 to 4 minutes. Stir in preserved lemon, pulp, and white pepper to taste. Add salt if needed. If pasta is not done turn down to low heat until pasta is ready. Return mussels to pan briefly to reheat.
5. Divide noodles into serving bowls. Pile mussels over noodles. Pour sauce over noodles, making sure to divide onions evenly. Sprinkle each serving with a generous helping of gremolata. Serve immediately.

lemon gremolata, flat leaf parsley, mint leaves, lemon, garlic, mussels, linguine, salt, extra virgin olive oil, blanc, cippolini onions, garlic, bay leaf, red pepper, fresh mussels, heavy cream, creme fraiche, mustard, lemon, ground white pepper

Taken from food52.com/recipes/9105-moules-sans-frites (may not work)