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Ba0f763e 150c 4675 9af7 180ec81ccdd8  2016 03 23 22 48 17
Tabitha Huizinga
Tabitha Huizinga

Mussels with linguine and white wine sauce (serves 2)

1 lb mussels
butter
1/2 cup Sauvignon blanc 
2 large shallots, chopped
thyme, chopped
parsley, chopped (plus more for garnish) 
1 lemon
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