Friday, August 26, 2011

Mussels, garlic linguine with white wine and chiles

One item that is hard to find in Patzcuaro is fresh mussels, so each time I get my hands on fresh sea food like clams or mussels I always will buys some.
Here is a very simple but tasty recipe you can toss together in less than 20 minutes.
You could also add chopped Italian Panchetta or even Chorizo to add additional flavors.

Linguine with Mussels, Garlic and Chilies

Yield: 4 servings as a main pasta course

  • 1 pound linguine
  • 1 large shallot onion, finely minced
  • 1/4 cup chopped celery
  • 5 or 6 cloves garlic, peeled and thinly sliced
  • 6 Tablespoons extra virgin olive oil
  • 1 teaspoon crushed red chilies
  • 1 to 2 pounds fresh mussels, scrubbed and rinsed and de-bearded
  • 2 cups dry white wine
  • 4 Tablespoons unsalted butter
  • 1 bunch Italian parsley, finely chopped, to yield 1/4 cup

Bring six quarts of water to boil and add 3 tablespoons salt.

In a large sauté pan, sauté red onion, celery and garlic over medium heat until onion is very soft and onion is translucent, about 10 minutes. Put the garlic in first and be careful not to burn it with excessive heat because it will make the garlic bitter. Bitter is bad......

Add hot chilies, mussels, white wine and butter and bring to a cover. Cook until all mussels have opened, and then set aside.Usually about 3 minutes or less. Do not overcook because the mussels will become rubbery and tough.

Boil linguine according to package instructions. While softened but still firm ( al dente), drain in colander over sink and toss into plan with mussels and stir gently to mix. This will finish cooking the pasta and infuse the sauce into the pasta. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.

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