Linguini with Black Mussels

* Mussels are one of the best, easiest, and most inexpensive dinners you can serve. Farm raised black mussels usually need only to be rinsed before using. This classic combination is one of our favorite recipes.


* 4 lbs fresh mussels, rinsed (only use closed ones)
* 2 cups water
* 1/2 cup dry white wine
* 1/2 teaspoon oregano
* 1/4 teaspoon thyme
* 1/2 teaspoon crushed red pepper flakes
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh garlic, finely chopped
* 1/2 teaspoon black pepper
* salt to taste
* 1 lb cooked linguini (its important to salt the water when cooking), Al dente
* 2 tablespoons flat leaf parsley, chopped


* In a large skillet, saute garlic in olive oil about 1 minute. Add wine, oregano, thyme, red pepper flakes, black pepper, and 2 cups water, bring to a boil. Add mussels, lower to a simmer, cover pan, and cook for 6 to 8 minutes. Remove lid and throw away any unopened mussels. Taste and add salt. Put linguini in pot, toss with mussels and broth. Heat all the way through.
* Serve with a good crusty bread and freshly grated parmesan cheese.
* This recipe serves 6 people.

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