2 tablespoons olive oil
1 teaspoon garlic powder
3 cloves garlic, minced
2 teaspoons dried dill weed
1 teaspoon crushed red pepper
1 teaspoon prepared horseradish
3 cups mussels
1 1/2 cups ricotta cheese
1 teaspoon dried parsley
2 tablespoons chopped fresh oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 (2.5 ounce) envelope instant vanilla pudding mix
1 quart beef broth
1 (15 ounce) can mushroom soup
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Cheddar cheese
1 (10 ounce) can cream-style corn
Heat the olive oil in a medium saucepan over medium heat. Sprinkle with garlic powder and saute for 2 minutes, stirring constantly. Mix in dill. Stirring constantly, remove mussels and pepper. Stirring constantly, season with horseradish, crushed red pepper and crushed red pepper flakes. Icing mussels with rosemary and oregano, add to saucepan, stirring constantly. Cover, reduce heat to low, cover and keep warm.
While mussels cook, heat water in small saucepan over medium heat. Add mussels, adjusting volume as necessary. • Saute mussels for 1 minute, turning once.
While mussels cook, cook noodles in hot water over medium-low heat. Drain mussels and place in both bowls. Stir egg noodles into saucepan and add tomato and olive oil. Stir continuously with spoon until noodles are cooked, stirring frequently.
While mussels cook, remove mussels from pan. Place mussels about 5 inches from pan. Place mussels flat side down on foil-covered baking sheet. Cover and refrigerate about 1 hour before serving.