Best Darned Mussels You Ever Had |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do. Ingredients:
6 lbs fresh mussels (cleaned and debearded with open mussels discarded) |
1 lb linguine |
2 cups semi- sweet white wine |
1 quart chicken stock (i use the kind in the paper box) |
1 whole bulb of garlic |
1 lemon, juice of, fresh |
2 tablespoons parsley |
1 tablespoon paprika |
1 teaspoon fresh ground black pepper |
2 teaspoons kosher salt |
2 tablespoons sugar |
1 cup margarine |
2 tablespoons extra virgin olive oil |
Directions:
1. Clean and debeard mussels and throw away any open ones.
2. In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
3. Add salt and pepper, parsley and paprika to the garlic.
4. Add chicken stock and lemon juice and simmer. (15-20 minutes).
5. Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
6. While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
7. When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
8. Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
9. Serve with Italian bread if you like.
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