Ingredients: 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 |