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Ingredients Jump to Instructions ↓

  1. 3 pounds mussels, cleaned and debearded

  2. 2 heads caramelized garlic ñ see link

  3. 1 teaspoon hot red pepper flakes

  4. 2 tablespoons olive oil

  5. 3 tablespoons prepared pesto

  6. 1 jar ñ

  7. 8 ounces ñ calamata olives

  8. 1 cup white wine

  9. 1 pound linguine, cooked according to package directions

Instructions Jump to Ingredients ↑

  1. Preheat a stock pot large enough to hold the mussels. Add olive oil, garlic, and hot pepper flakes. Saute for 1 minutes. Add mussels, white wine, olives with their juices and pesto. Cover the pot. Cook until mussels open, about 10 minutes. Toss with hot cooked linguine.

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