Mussel Man Pasta
Richard Lee Holbert
We don't have to shell out a lot of cash for mussels at the fish counter!
This easy recipe that has them swimming in a flavorful garlicky sauce
and served over a bed of linguine will make you feel like a restaurant
chef without breaking the bank!
Serves: 4
Ingredients
1/2 cup (1 stick) butter
4 garlic cloves, minced
1/4 cup dry white wine
Juice of 1 lemon
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds fresh mussels, cleaned (see Tip)
1 pound linguine
2 tablespoons chopped fresh basil
Instructions
In a large soup pot, melt the butter over medium heat.
Add the garlic and saute for 1 minute.
Add the wine, lemon juice, salt, pepper, and mussels.
Cover and bring to a boil over high heat, or just until the mussels open.
Do not overcook.
Discard any mussels that do not open on their own.
Meanwhile, cook the linguine according to the package directions.
Drain.
Spoon the mussels and sauce over the linguine.
Top with the chopped basil and serve.
Preparation Tip
Some fish markets sell mussels already cleaned and ready for cooking. If
you buy mussels that aren't prepared, here's what to do: Wash them under
cold running water and scrub away any grit or barnacles with a stiff
food scrub brush. Remove the black "beard" from each mussel by cutting
or pulling it off.
Source : Mr. Food