MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA SAUCE
Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy.
Provided by Shawn Williams
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
- Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
- Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
- When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.
Nutrition Facts : ServingSize 1, Calories 603 calories, Sugar 2g, Sodium 625mg, Fat 23g, SaturatedFat 11.8g, Carbohydrate 54g, Fiber 2g, Protein 35.3g, Cholesterol 117mg
MUSSELS WITH ANGEL HAIR PASTA
Steps:
- Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes.
- In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve.
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