MUSSELS IN WHITE WINE AND LINGUINE

#141
MUSSELS IN WHITE WINE AND LINGUINE

This delicious mussels recipe is the typical example of French meal. It’s a real treat of perfect flavours that match on every level. The broth is super flavorful and goes well with salty mussels, and a glass of white wine.
It’s really easy to make.

It’s a simple and classic mussels recipe that’s really easy to master.

INGRIDIENTS

1 pound mussels
2 cups of dry white wine
3 tablespoons of olive oil
3 tablespoons of butter
3-4 cloves of garlic
1/2 medium size onion
1/2 bunch of parsley

Add oil, butter, garlic onions and parsley stems in a pan and cook until onions and garlic release its aroma and becomes translucent. Add wine and season it with black pepper and red pepper flakes. Add mussels close the lead and cook for 5-7 minutes until all the shells are open. Once all the shells are open turn off the heat and transfer it to the plate add hand full of chopped parsley and serve it. If you are serving it with linguine. Save 1/2 of the broth for linguine.

Add the linguine to the broth. Add pepper flakes hand full of parsley. Toss it and serve it with mussels.

HOW TO CHOOSE MUSSELS

Mussels are alive when you buy them. If they’re only sold in bags in your grocery store, you may want to open the bag first to make sure the mussels are alive and in good shape.
Occasionally they will be sold on ice. Make sure that they are not submerged in water as they need to breathe.

A few rules for buying mussels

Mussels should smell briny, like the sea. If they smell bad, don’t buy them.
The shells should be tightly closed. If a shell is open, give it a firm tap on the counter. If it closes, it means it’s still alive and safe to eat. If it doesn’t close, don’t buy it.
Don’t buy mussels if their shells are cracked.
Ask grocery store to give you a bag of ice to help keep the mussels cold on your drive home.

HOW TO STORE FRESH MUSSELS

Mussels are best eaten the same day as they are bought. But they can be stored for a couple of days in the fridge. If you have to store them for longer than the afternoon, buy a few extra as you’ll end up tossing a few that have died.

As soon as you get home, put the mussels in a colander and set the colander over a large bowl. This will prevent the mussels from suffocating in the liquid they release. Cover the bowl with a cloth and put it in your fridge.

Mussels need to breathe so never cover the bowl with plastic. Also, make sure that you don’t clean the mussels until right before you cook them.

Enjoy it!
Anoush lini!

Special thanks to Yossi and Robin for opening their kitchen and inviting me to learn and share Yossi’s delicious recipe.

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