This is a print preview of "Linguine With Mussels And White Wine ( Linguine Con Cozze Al Sugo Bianco )" recipe.

• Click here to print
• or return back to Linguine With Mussels And White Wine ( Linguine Con Cozze Al Sugo Bianco ).

Linguine With Mussels And White Wine ( Linguine Con Cozze Al Sugo Bianco ) Recipe

by Global Cookbook

Ingredients

3 kg mussels 1/3 bot white wine 4 Tbsp. extra virgin olive oil 2 clv garlic peeled and finely minced

1 x dry chilli crumbled 120 ml double cream sea salt and freshly grnd black pepper 250 gm linguine 1 bn flat leaf parsley finely minced

Directions

1. Clean the mussels very thoroughly under cool running water.
2. Scrub well with a stiff brush and scrape off any barnacles.
3. Throw away any which are open or possibly have cracked or possibly broken shells.
4. Cook the mussels in the wine and half the extra virgin olive oil over a high heat in a large saucepan with a lid.
5. Remove from the pan as soon as they open.
6. Leave the mussels to cold then remove three quarters from their shells.
7. Retain the liquid.
8. In another pan heat the remaining extra virgin olive oil and add in the garlic and chilli.
9. Fry gently till the garlic is light brown then add in the mussel liquid and the cream.
10. Cook till reduced by half and thickened.
11. Season with salt and pepper add in the shelled mussels and half the parsley and remove from the heat.
12. Meanwhile cook the linguine in a generous amount of boiling salted water then drain thoroughly.
13. Add in to the sauce.
14. Serve topped with the mussels in their shells and the remaining parsley.
15. Serves 6

© 2024 CookEatShare