Linguine with Mussels
Linguine with Mussels is restaurant-quality pasta ready in 20 minutes — tender mussels, garlic, and shallots simmered in white wine and tossed with al dente linguine.
Servings: 4
Ingredients
- 12 oz dried linguine
- 2 Tablespoons unsalted butter
- 1 whole shallot finely chopped
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 pounds fresh mussels cleaned and de-bearded
- Chopped parsley for garnish
Instructions
- Bring a large pot of water to boil. Cook linguine pasta according to the package directions.12 oz dried linguine
- Heat a large skillet over medium high heat. Add butter to melt. Mix in shallots and garlic for 2-3 minutes until soften.2 Tablespoons unsalted butter, 1 whole shallot, 4 cloves garlic
- Pour in wine and chicken stock and simmer for a minute.1/2 cup dry white wine, 1 cup chicken broth
- Add mussels to the pan, cover and reduce heat to simmer for 7-10 minutes until the mussels open and are heated through.2 pounds fresh mussels
- Toss cooked pasta with the mussels. Garnish with parsley to serve.Chopped parsley for garnish
Nutrition
Calories: 502kcal | Carbohydrates: 71g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 557mg | Potassium: 626mg | Fiber: 3g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 6mg
