Recipe by KittyKitty
Mussels look really nice, when on display over rice or pasta. This is one of my husbands favorites, the aroma it makes while cooking is wonderful. A great dish to impress guests. It's very easy to make.
Top Review by xplorer7
It's a shame this never got any reviews before this. This dish looked promising when I read the recipe, and it turned out to be every bit as delicious as it sounded: the flavors were wonderful! If that wasn't enough, it made for a really nice presentation, too! It was a big hit with the family.
- 2 lbs raw mussels, in shells
- 5 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1⁄2 cup dry white wine (I like to use champagne)
- 1⁄2 teaspoon fresh ground pepper, divided
- 8 ounces dried linguine, cooked
- 1⁄2 cup chopped fresh cilantro
Directions See How It's Made
- Scrub mussels with a brush, remove beards ( just grab an end and pull). DIscard cracked or heavy mussels ( they have sand in them), or open mussels that won't close when tapped ( they are dead, and no good to eat).
- Saute garlic in butter and oil in a Dutch oven over medium heat 1 to 2 minutes or until golden. Stir in wine and 1/4 teaspoon pepper. Add mussels. Cover and cook 6-7 minutes or until mussels open, shaking pan several times.
- PLace linguine on a warm platter.
- Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.
- Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.