Recipe: Linguine & Steamed Mussels in White Wine Sauce
If you're searching for your next weeknight meal or something to make for your next dinner party, look no further! This delicious meal had me feeling like Ina Garten, and it took less than 15 minutes to make. I learned how to make this fancy (but easy) meal at the free seafood cooking class held at Wholey's on Saturday mornings. I love seafood and couldn't wait to replicate this recipe.
Linguine & Steamed Mussels in White Wine Sauce
Prep time: <10 mins
Cooking time: <10 mins
Serving size: 4 people
Serve with: Dry white wine
2 lbs fresh mussels
1 lb fresh linguini
3 tbsp butter
2 tbsp olive oil
2 cups dry white wine
3 cloves garlic minced
1 shallot minced
Red pepper flakes (to your liking)
Heat up 2 tbsp butter and 2 tbsp oil in a large stainless steel pot over medium heat ( choose a wide and deep pot/pan with a tight-fitting lid).
Add shallots, garlic, and red pepper flakes. Cook until fragrant. Be careful not to burn.
Add mussels. Then add white wine and put the lid on the pot. Simmer for 2 mins.
Stir mussels and add another tbsp of butter and the juice from half a lemon. Return lid and steam until all of the mussels have opened.
Meanwhile, cook fresh linguine in heavily salted water. Fresh linguine should only boil for a minute and a half.
Pour mussels and broth over the cooked pasta. Serve with crunchy bread and fresh parmesan cheese.