Serves 4 - 6
Our elegant recipe for herbed linguine with mussels highlights the beautiful briny flavors of this special
shellfish. A light, yet satisfying garlic-wine sauce complements the delicate mussels alongside the herbed
pasta. This dish anchors the menu for an evening of deliciousness.
2 tablespoons olive oil
1/4 cup butter
4 garlic cloves, sliced
3 shallots, diced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
3/4 cup dry white wine
2 tablespoons white wine vinegar
4 cups seafood or vegetable broth, divided
2 lbs cultivated mussels, cleaned
1 lb thin linguine
1/4 cup half-and-half, room temperature
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1 cup fresh parsley, chopped
1/2 cup Parmigiano-Reggiano, shredded
1 lemon, cut into wedges
Additional salt and pepper
1. In a large pot over medium-low heat, melt the olive oil and the butter. Add the garlic, shallot, fennel seeds,
and red pepper flake. Cook for about 2-3 minutes, or until the shallots soften. Be careful not to scorch the
garlic. Add the white wine, white wine vinegar, and one cup of the broth, and bring to a boil. Once boiling,
reduce to a low heat and simmer for 20 minutes. allowing the flavors to incorporate, and for the broth to
2. Bring the broth to a boil again, and add the mussels. Cook for about 3-5 minutes, shaking the pot occasionally
until the mussels have just opened. Transfer the mussels to a bowl and tent with foil in order to keep
them warm. Discard any mussels that did not open during cooking.
3. Add the remaining 3 cups of seafood (or vegetable broth) to the reduced shallot mixture, and bring the
broth back to a boil. Add the linguine. Continue to boil the linguine in the broth, stirring often, until it begins
to become just tender. TIP! Stir the pasta often; add more liquid (broth or water) if needed, to prevent the
linguine from sticking to the bottom of the pot as it cooks!
4. Return the mussels to the pot and cover, simmering until the pasta is al dente, about 3 additional minutes.
Stir in the half-and-half, salt, and pepper and cook for an additional minute.
5. Serve immediately with a generous amount of parsley, a sprinkle of Parmigiano-Reggiano, lemon wedges,
and salt and pepper to taste.