Garlic and Wine Braised Mussels
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 907.18 g raw mussels, in shells
- 5 garlic cloves, minced
- 44.37 ml butter
- 44.37 ml olive oil
- 118.29 ml dry white wine (I like to use champagne)
- 2.46 ml fresh ground pepper, divided
- 226.79 g dried linguine, cooked
- 118.29 ml chopped fresh cilantro
directions
- 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.
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