Lawson State: Mussels with Linguine and Garlic Butter Sauce

Lawson State: Mussels with linguine & garlic butter sauce


2 dozen live mussels, scrubbed and debeared

1 tablespoon olive oil

1 tablespoon butter

1/4 cup minced onions

1/2 cup diced tomatoes

2 tablespoon minced garlic

1 teaspoon red chili flakes

2 cups white wine

1/2 cup fish stock or chicken stock

3 tablespoons chopped parsley

Salt and pepper

1/2 pound fresh linguine, cooked al dente and tossed with olive oil

1/2 cup grated Parmigiano-Reggiano Cheese

1 tablespoon chopped parsley

Crusty French bread


Bring a pot of salted water to a boil. In a sauté pan, heat the olive oil and butter. When the oil and butter is hot, sauté the onions and garlic. Add the chili flakes, tomatoes, wine and stock. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 3-4 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 2-3 minutes. Remove from the water and drain. Add the pasta directly to the sauté 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.

Copyright 2019 WBRC. All rights reserved.