Mussels and Pasta with Creamy Wine Sauce
Ingredients
- 1 ½ ounces linguine pasta
- 4 ounces frozen mussel meat
- 4 teaspoons unsalted butter, divided
- 3 ounces cremini mushrooms
- ground black pepper to taste
- 1 large clove garlic, minced
- ¼ cup dry white wine
- 1 pinch red pepper flakes (Optional)
- ⅓ cup light whipping cream (18%)
- ½ lemon, zested
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
- Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
- Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
- Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
- Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.
Source
Original recipe: View Original