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Steamed mussels with linguine recipe

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Steamed mussels with linguine recipe

Ingredients

  • Coarse salt
  • 1 pound spaghetti
  • 6 tablespoons extra-virgin essential olive oil, divided
  • 3/4 cup diced shallots (4 large shallots)
  • 1 teaspoon red-pepper flakes
  • 1/4 cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves
  • 3/4 cup dry white-colored wine
  • 2 pounds mussels, scrubbed and beards removed
  • 1/2 lemon, zested and juiced

Directions

Bring a sizable pot of salted water to some boil, and prepare pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.

Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high temperature saute shallots, red-pepper flakes, and parsley stems until tender, about a few minutes. Add wine prepare until liquid is reduced by one-third, a couple of minutes. Add mussels, cover having a tight-fitting lid, and steam until they open, five to six minutes discard any that don't open after 6 minutes.

Add pasta to mussels, tossing until well combined. Add pasta water, and then toss and prepare over medium-high temperature until sauce has reduced and jackets pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.

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