Entrées,  Recipes

Mussels with Shallots, Garlic & White Wine over Linguine

I wanted to try cooking with mussels, since I’ve heard how easy it is. The only problem I ran into was that it was kind of tricky debearding them all. Other than that, it ended up being an elegant and tasty dinner.

Mussels with Shallots, Garlic & White Wine over Linguine
Ashley Covelli

I melted about 5T of butter in a large skillet with the same amount of olive oil. I added in 3 chopped shallots and 5 cloves of chopped garlic and let it cook slowly. Once everything was nice and soft, I added about a cup and a half of white wine and let it reduce. Then, I slid in a bag of mussels that I picked over, rinsed and debearded. It didn’t look like quite enough liquid for the amount of mussels I had, so I added about a cup of water. I covered the pan and let it steam until they all opened. I served it over some whole wheat linguine that was cooked to al dente and tossed with some olive oil. I sprinkled chopped parsley over the top and served it with some nice slices of bread – perfect for dunking into the garlicky broth.

MacGourmet Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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