Mussels with linguine and white wine sauce (serves 2)
1 lb mussels
1/2 cup Sauvignon blanc
2 large shallots, chopped
parsley, chopped (plus more for garnish)
1/2 lb of linguini
Clean mussels, checking for chipped or opened shells and beards.
Cook pasta cooking according to the package's instructions.
Meanwhile, melt butter over medium heat and add wine, herbs, and shallots. Turn temperature to high and bring to a boil. Add mussels to pot and cover, cooking for 3-6 minutes until the shells are open and the mussels start to curl up on themselves.
Remove mussels from heat, drizzle the juice of one lemon, and sprinkle half of remaining parsley over them. Remove mussels from cooking liquid into a large bowl, cover, and set aside.
Once pasta is finished, drain and return to pot. Pour sauce through a fine mesh strainer over the pasta (in case there are any shell fragments). Stir to coat pasta, sprinkle with remaining parsley, portion into bowls and arrange mussels on top. Serve with toasted baguette slices and the rest of the wine.
#dinner #seafood #pasta