Mussels over Linguine with Garlic Butter Sauce

• Seafood

  • 2 lbs Mussels

• Produce

  • 1/4 cup Basil, fresh
  • 2 cloves Garlic

• Pasta & Grains

  • 1 lb Linguine, whole wheat

• Baking & Spices

  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Whipping cream

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on kitchenswagger.com

Ingredients

• 2 pounds mussels, rinsed
• 1 pound whole wheat linguine
• ¾ cup white wine
• 3 tablespoons butter
• ¼ cup fresh basil, finely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• ¾ cup whipping cream
• ½ cup grated parmesan cheese

Directions

• Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
• Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
• 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.
• 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.
• When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.
• Serve topped with a pinch of fresh basil, parmesan cheese, and 6-7 mussels.