Linguine with Mussels and Arugula Cream Sauce


  • ½ cup bottled clam juice
  • 1 pound linguine
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 1 onion
  • 2 small bunches of arugula
  • ½ cup heavy cream
  • + 2 more ingredients
    • ½ cup water
    • 36 mussels (preferably cultivated)

In a kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, add the wine, the clam juice, and the water, and bring the mixture to a boil. Add the mussels, steam them, covered, for 2 minutes, or until they are opened, transferring them with tongs as they open to...

View full recipe at Epicurious


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