Made by
Raquel

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This Mussel Linguine combines tender pasta and fresh steamed mussels with a glossy garlic-shallot sauce made with white wine, butter, olive oil, lemon, and fresh parsley. Finished with Parmesan and a squeeze of lemon, it’s a bright, savory seafood pasta that comes together right on the stovetop.

Ingredients:

0.5x

1x

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•   2 lb bag fresh mussels
•   3 tbsp olive oil
•   2 tbsp butter (divided)
•   1 shallot (finely chopped)
•   6 cloves garlic (minced)
•   1/2 cup dry white wine (sub vegetable or chicken broth)
•   salt (to taste)
•   pepper (to taste)
•   pinch red chili flakes (optional)
•   350 g linguine
•   1/2 lemon (zested)
•   1/4 lemon (juiced)
•   parsley (chopped, to serve)
•   Parmesan (freshly grated, to serve)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Place the MUSSELS in a large bowl and rinse them thoroughly under cold running water to remove any sand or grit. Inspect each mussel and discard any with broken shells.
2. Tap any open mussels lightly against the counter. If they do not close, discard them. Scrape away any barnacles and give the cleaned mussels one final rinse.
3. Bring a large pot of generously salted water to a boil. Add the LINGUINE and cook until al dente. Before draining, reserve approximately 1 CUP PASTA WATER.
4. Heat the OLIVE OIL and 1 TABLESPOON BUTTER in a large pan over medium heat.
5. Add the GARLIC and SHALLOT. Cook for 2–3 MINUTES, or until softened but not browned.
6. Pour in the DRY WHITE WINE. Season with SALT, BLACK PEPPER, and a pinch of RED CHILI FLAKES, if using. Vegetable or chicken broth can be substituted for the wine.
7. Add the cleaned MUSSELS to the pan and cover. Steam for approximately 4–5 MINUTES, or until the shells have opened. Discard any mussels that remain closed after cooking.
8. Add the drained linguine to the pan along with the LEMON ZEST, most of the CHOPPED PARSLEY, and the remaining 1 TABLESPOON BUTTER.
9. Toss everything together over low heat for 1–2 MINUTES, until the pasta is coated and the sauce becomes glossy and slightly thickened. Add small splashes of the reserved pasta water as needed to loosen the sauce.
10. Squeeze the LEMON JUICE over the pasta and taste for seasoning, adjusting the salt and black pepper as needed.
11. Serve immediately and finish with the remaining FRESH PARSLEY and FRESHLY GRATED PARMESAN.