Linguine with Mussels and Fresh Herbs

Linguine with Mussels and Fresh Herbs
Photo by Romulo Yanes


  • ¼ cup extra-virgin olive oil
  • 1 pound thin linguine
  • 1 teaspoon fennel seeds
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 pounds cultivated mussels
  • 4 large cloves garlic
  • + 3 more ingredients
    • ¼ teaspoon dried red pepper flakes
    • 1 ½ cups herbs such as basil, dill, flat-leaf parsley, and oregano
    • ½ cup grated Parmigiano-Reggiano

Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussel...

View full recipe at Epicurious


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