Best Darned Mussels You Ever Had

Submitted by FoodFromSicily

"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."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

directions

1. Clean and debeard mussels and throw away any open ones.
2. 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).
3. Add salt and pepper, parsley and paprika to the garlic.
4. Add chicken stock and lemon juice and simmer. (15-20 minutes).
5. Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
6. 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.
7. When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
8. Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
9. Serve with Italian bread if you like.

Reviews

[susie cooks]

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.