Garlic & Lemon Mussels with Linguine

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Succulent steamed mussels with a delicate lemon, garlic, white wine sauce, topped with fresh parsley and served over a delicious bed of linguine. 

INGREDIENTS

  • 3 Tbsp. butter

  • 2 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 tsp. red pepper flakes

  • ¼ cup dry white wine, such as Pinot Grigio

  • 2 lbs. fresh mussels, scrubbed and rinsed (or two packages Publix frozen mussels)

  • 1 lemon, juiced, plus extra for serving

  • ¼ cup fresh parsley, finely chopped

  • kosher salt, to taste

 

INSTRUCTIONS

  1. Cook linguine in boiling water according to its package.

  2. Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.

  3. Add white wine and increase the heat to medium-high and bring to a slow simmer.

  4. Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.

  5. Add juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered. Transfer the mussels, along with cooking liquid to a serving bowl atop the cooked linguine. Discard any mussels that are still closed.

  6. Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges. Serve with crusty bread slices, if desired.

**Tip: If the sauce is too runny, allow it to cook longer and reduce OR add 1/2 teaspoon of corn starch to 3 tablespoons of water and add to cooking liquid.