Prep 15 mins
Cook 30 mins
After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.
- 6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
- 1 lb linguine
- 2 cups semi- sweet white wine
- 1 quart chicken stock (I use the kind in the paper box)
- 1 whole bulb of garlic
- 1 lemon, juice of, fresh
- 2 tablespoons parsley
- 1 tablespoon paprika
- 1 teaspoon fresh ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 1 cup margarine
- 2 tablespoons extra virgin olive oil
- Clean and debeard mussels and throw away any open ones.
- In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
- Add salt and pepper, parsley and paprika to the garlic.
- Add chicken stock and lemon juice and simmer. (15-20 minutes).
- Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
- While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
- When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
- Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
- Serve with Italian bread if you like.
I love mussels and I love this recipe. Great flavors! I only make mussels at home now because I am tired of paying for a dish and than some of the mussels aren't "right". I added red pepper flakes instead of black pepper but everything else was as written. I will make this again. Thanks! Made for PAC Spring 2009.