Mussels over Linguine with Garlic Butter Sauce Recipe

Mussels over Linguine with Garlic Butter Sauce

Ingredients

• 2 pounds mussels, rinsed
• 1 pound whole uine
• 3/4 cup white wine
• 3 tablespoons butter
• 1/4 cup fresh basil, finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 3/4 cup whipping cream
• 1/2 cup grated parmesan cheese

Instruction

1. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing      (these are dead).

2. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.

3. Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream          and parmesan cheese) in a large covered sauce pan on medium-high heat.

4. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5        minutes. Stir sauce and mussels to coat in sauce.

5. ...................................................

6. ....................................................

Full Recipe : kitchenswagger.com

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