Pan-Roasted Mussels over Garlic Linguini |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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From the Sun-Sentinel newspaper. Listed as a quick and delicious dinner. Ingredients:
1 teaspoon salt, plus more |
salt, for the pasta water |
2 lbs mussels, scrubbed, debearded |
1 tablespoon chili powder |
1 teaspoon onion powder |
1 teaspoon hot paprika |
1 teaspoon black pepper, freshly ground |
1 lb linguine |
6 garlic cloves, thinly sliced |
1/4 cup olive oil |
1/2 teaspoon dried red pepper flakes |
1/2 cup parmesan cheese, grated |
Directions:
1. Heat salted water to a boil in a stockpot.
2. Heat a large cast-iron skillet over medium-high heat.
3. Toss mussels, chili powder, onion powder, paprika, 1/2 teaspoons salt and pepper to taste in a large bowl.
4. Transfer mussels to skillet; cook, covered, shaking pan occasionally, 8 minutes until mussels are open; discard any mussels that haven't opened.
5. Meanwhile, cook pasta in boiling water until al dente, about 8 minutes; drain, reserving 1/2 cup of cooking liquid.
6. Return pasta to stockpot; toss with garlic, olive oil, red pepper flakes, remaining 1/2 teaspoons of salt, pepper and reserved cooking liquid.
7. Transfer to a serving platter, pour mussels and any of their cooking liquid on top, garnish with cheese.
8. Serve immediately.
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