This dish combines two economical ingredients, mussels and pasta, to create an elegant dish.
1 pound uncooked linguine
3 3/4 teaspoons salt, divided
4 pounds mussels, scrubbed and debearded
1 cup white wine
1 tablespoon olive oil
3/4 cup pine nuts, toasted
1 garlic clove, sliced
1/2 teaspoon grated orange rind
1/2 cup fresh orange juice
1/2 cup chopped fresh flat-leaf parsley
How to Make It
Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.
Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.
Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.
Blue Ridge, Washington, DC
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