Linguine with Mussels and Fresh Herbs

Linguine with Mussels and Fresh Herbs
Photo by Romulo Yanes


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

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


Best Wine Deals

See More Deals

Snooth Media Network