Linguine with Mussels, Scallions, Wine and Garlic Recipe
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Category: |
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Ingredients: |
Ingredients: About 5 pounds of mussels that are closed and rinsed under cold water
1 cup dry white wine combined with ½ cup water and 2 bay leaves
1 whole head of garlic, cloves removed and lightly smashed out of their skins
About 3-4 scallions sliced thinly
1/3 cup of olive oil
About 3-4 cups of mussel juice
¼ teaspoon of pepper
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Directions: |
Directions:In a large stock pot, add the wine, water, bay leaves and bring to a boil.
Add mussels and stir once or twice. Put on lid and cook over high heat about 5 minutes. Mussels are done when they are opened and the clinging to one side of the shell.
Remove the mussels with a slotted spoon and lay on a pizza pan or wide tray. Allow to cool a few minutes and take all the meat out of the shells and reserve in a bowl. Discard the shells.
Save the mussel juice from the cooking pot and place in a large measuring cup. Leave behind any grit. There should be about 3-4 cups of juice.
Combine the olive oil and garlic cloves in a medium Dutch oven and turn heat to medium. Cook until the garlic is golden brown all over. Lower heat to low and add the mussel juice and half the scallions. Bring to a boil and then turn heat to low. Add the reserved mussel meat.
Cook linguine to very al dente, strain, and add back to pasta pot over low heat. Add the mussel sauce to the pasta pot and cook another 30 seconds or so. Taste and adjust seasoning if necessary. Carefully pour into a large serving bowl and serve garnishing with remaining scallions. |
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