Linguine with Mussels and Red Peppers


  • 1 c dry white wine or dry vermouth
  • 1/3 c olive oil
  • 8 clove garlic, minced
  • 2 lb mussels, cleaned and debearded
  • 3 jarred roasted red peppers or pimientos, chopped (about 1 cup)
  • 1/3 c chopped fresh chives or minced green parts of scallions
  • ¼ t salt
  • + 2 more ingredients
    • 1 lb dried linguine, cooked and drained
    • ½ c finely grated Parmigiano-Reggiano

1. Place oil and garlic in large saucepan or deep skillet; set over low heat and cook until aromatic, about 3 minutes. 2. Raise heat to medium-high. Add mussels, chopped peppers or pimientos, and chives; cook, stirring constantly, 30 seconds. 3. Add wine or vermouth and salt; bring to a simmer....

View full recipe at Relish


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