email this pageIngredients
1/3 cup olive oil
8 garlic cloves, minced
2 pounds mussels, cleaned and debearded
3 jarred roasted red peppers or pimientos, chopped (about 1 cup)
1/3 cup chopped fresh chives or minced green parts of scallions
1 cup dry white wine or dry vermouth
1/4 teaspoon salt
1 pound dried linguine, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano
Instructions
8 garlic cloves, minced
2 pounds mussels, cleaned and debearded
3 jarred roasted red peppers or pimientos, chopped (about 1 cup)
1/3 cup chopped fresh chives or minced green parts of scallions
1 cup dry white wine or dry vermouth
1/4 teaspoon salt
1 pound dried linguine, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano
1. Place oil and garlic in large saucepan or deep skillet; set over low heat and cook until aromatic, about 3 minutes.
2. Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds.
3. Add wine or vermouth and salt; bring to a simmer. Cover, reduce heat, and simmer until mussels have opened, 7 minutes. Discard any mussels that do not open.
4. Add cooked pasta and cheese; toss to serve.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
2. Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds.
3. Add wine or vermouth and salt; bring to a simmer. Cover, reduce heat, and simmer until mussels have opened, 7 minutes. Discard any mussels that do not open.
4. Add cooked pasta and cheese; toss to serve.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
