I’ve had a roller coaster day so it’s been up and down, mainly down and lots of circling around downtown Austin because people are so incompetent! At the very end, this didn’t turn out well, all six photos were blurry. Gahhhh, whatever. I’m just having a bad day but I’ll still post the blurry picture… It’s definitely time to get a new camera… I can’t take the cracked screen anymore.
[100% organic, wild mussels from U.S.]
- 4 garlic cloves, minced
- 2 shallots, minced
- 2 TBS EVOO
- 1 TBS butter
- 1 lb mussels
- ½ cup white wine
- ¼ cup pasta water
- 3 tsp red pepper flakes
- ¼ cup parsley, finely chopped
- ¾ lb linguine
- Salt & pepper
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente, then set aside and keep warm, remember to keep ¼ cup pasta water. In a skillet on high, heat olive oil and butter, then add in garlic and shallots. Cook until aromatic.
Add in the clean and scrubbed mussels, along with the red pepper flakes, parsley, wine, and pasta water. Cook on high for 3-5 minutes, until mussels open. Discard closed mussels. Season with salt and pepper, then toss with linguine and serve hot.