MUSSELS IN WHITE WINE AND LINGUINE

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

linguine

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Spaghetti is a more common and cheaper pasta option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cheaper substitute.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach adds a similar color and texture.

Chop parsley stems and leaves; set aside for later use.

Prepare all ingredients in advance as the dish cooks quickly.

Select Prince Edward Island mussels; ensure they are alive and clean.

Tap on open mussels to check if they close; discard any that do not close.

Rinse mussels to remove any scents and clean the beards.

Fill a large pot with water, add salt, and bring to a boil.

Add linguine to boiling water and cook according to package instructions.

In a large skillet, heat 3 tablespoons of olive oil and 3 tablespoons of butter over medium heat.

Add minced garlic and chopped onions to the skillet; sauté until translucent and aromatic.

Add chopped parsley stems to the skillet and cook for a few more minutes.

Pour in about half a bottle (approximately 2 cups) of dry white wine and bring to a simmer.

Season with black pepper and red pepper flakes to taste.

Add cleaned mussels to the skillet; cover and cook until mussels open, about 5-7 minutes.

Check mussels for opening; if not all are open, cover and cook a few more minutes.

Once all mussels are open, turn off the heat and transfer mussels and broth to a serving dish, saving some broth for the pasta.

Add cooked linguine to the remaining broth in the skillet, tossing to combine.

Top with generous amounts of chopped parsley and additional black pepper and red pepper flakes if desired.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens