Mussels with Sun Dried Tomato Basil Pesto over Linguini Pasta

posted Jan 10, 2013, 10:14 AM by Heather Champagne   [ updated Jan 10, 2013, 10:34 AM ]
1 pound of Fresh Mussels
1 Cup of White Wine
4 oz of Clam Juice or Fish Stock
4 Cloves of  Minced Fresh Garlic
1 Shallot or 1 bunch of  chopped Green Onion
2 Ounces of Sun Dried Tomato Basil Pesto
1 Tblsp of Butter
Pinch of Black Pepper or Red Pepper Flakes
12 Ounces of Linquini Pasta

In a pot, boil Luingini noodles in salted water until Al dente.
Wash your mussels carefully, using cold fresh water and a colander;  leaving no sand in the final presentation.
In a separate pot with lid, heat butter until melted, then add onion/shallot and garlic, cook until onions are clear. Add
pepper, white wine and stock. Apply fresh mussels and cover. They should open within 3-4 minutes. Once opened, add the Sun Dried Tomato Basil Pesto, stirring over mussels gently. Pour into large bowl over drained Linguini, juice and all.

Have some great crusty French Bread standing by for the juices. Also a discard bowl for the mussel shells.

Serves 2