Ingredients Jump to Instructions ↓

  1. 2 Live mussels - scrubbed and Debearded

  2. 1 tablespoon 15ml Olive oil

  3. 1/4 cup 23g / 0.8oz Minced shallots

  4. 2 tablespoons 30ml Minced garlic

  5. 2 cups 474ml White wine

  6. 1/2 cup 118ml Fish stock or chicken stock

  7. 3 tablespoons 45ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  8. 1/2 lb 227g / 8oz Fresh linguine - cooked al dente And tossed with olive oil

  9. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano Cheese

  10. 1 tablespoon 15ml Chopped parsley Crusty French bread

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a pot of salted water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the wine and stock. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir in the parsley and season with salt and pepper. Drop the pasta into the boiling salted water. Cook for 2 to 3 minutes. Remove from the water and drain. Add the pasta directly to the saute pan. Divide the pasta between two bowls and spoon the mussels on top. Garnish with the grated cheese and parsley. Serve with the crusty bread. This recipe yields 2 servings.


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