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Mussels with Linguine

Yields4 Servings

Mussels with Linguine - The GBY

Pasta
 ½ lb Linguine
 1 tbsp Butter
 1 Garlic Cloves, finely chopped
 2 cups Chicken broth
 1 cup Water
Mussels
 4 Garlic Cloves, minced
 4 lbs Live Mussels
 2 cups Dry White Wine
 4 Shallots, large, finely chopped
 ½ tsp Salt
  cup Fresh Mixed Herbs (flat leaf parsely, chervil or basil), chopped
 6 tbsp Butter, cut into pieces
For Pasta
1

Heat two tablespoons butter in a large pot over high heat. Add two cloves of garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.

For Mussels
2

Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

3

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes.

4

Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes.

5

Stir in herbs and butter. Remove from heat.

6

Divide pasta between four bowls and add mussels. Serve immediately.

Nutrition Facts

Servings 4