Mussels and Linguine in a White Wine Sauce
Prep time:
Cook time:
Total time:
Serves: 4
- 4 lbs mussels, scrubbed and debearded (detailed instructions in blog post)
- 4 tbsp butter, divided
- 1 shallot, diced
- 4-5 garlic cloves, minced
- 1 cup dry, white wine
- juice from 1 lemon
- ¼ tsp red pepper flakes (optional - add more or less to taste)
- 1 tsp salt
- ½ tsp fresh ground pepper
- 12 oz linguine cooked according to package directions
- 1 cup fresh Parmesan, grated
- 1 tbsp fresh parsley
- In a large skillet over medium heat melt 2 tbsp butter.
- Add shallot and saute 3-4 minutes.
- Add garlic and saute 1-2 more.
- Pour in wine and deglaze pan.
- Bring to slight boil then stir in lemon juice, red pepper flakes, salt and pepper.
- Turn down heat to simmer for 1 minute.
- Add mussels, cover and cook 6-8 minutes. All mussels should open. Discard any which don't.
- Stir in remaining butter.
- Add cooked, drained pasta and toss to combine.
- Add Parmesan and parsley and toss to combine.
- Adjust season as needed.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/mussels-and-linguine-in-a-white-wine-sauce/
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