Linguine with Mussels and Red Peppers


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

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

View full recipe at Spry Living


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