Linguine with Mussels and Fresh Herbs

Ingredients for Linguine with Mussels and Fresh Herbs

• 60ml extra-virgin olive oil

• 2 tablespoons unsalted butter

• 4 large garlic cloves, sliced

• 1 teaspoon fennel seeds

• 1/4 teaspoons hot red pepper flakes

• 240ml dry white wine

• 900g cultivated mussels, scrubbed

• 450g thin linguine

• 120ml grated Parmigiano-Reggiano

• 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

How to make Linguine with Mussels and Fresh Herbs

Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoons each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 120ml cooking water, then drain linguine.

Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.