Wednesday, November 9, 2011

Blues Linguini Cozze (Mussels)

This luscious linguini with mussels recipe comes to us from the maker of Blues Habanero Reserve Hot Sauce--but don't worry, the finished dish is zesty, not fiery.  Mussels are an excellent protein choice because they're nutritious, very low in fat, and inexpensive!  This hearty recipe can be served family-style (as shown in the photograph on the left) or in individual bowls, and needs no more than a side salad for a complete meal.

2 dozen mussels, cleaned
6 cloves of garlic, smashed and chopped
1 shallot, chopped

1/3 cup of White Wine
1/3 cup of Pure or "light" Olive Oil (Not extra virgin because its flavor is too strong for this dish)
1/4 stick of unsalted butter
1 oz Blue's Habanero Reserve Hot Sauce
1 pinch Sea Salt
3 to 4 twirls from a pepper mill
3 sprigs of fresh thyme

For serving:
1 lb linguini, cooked per package instructions
Parmigiano Reggiano (parmesan) cheese

Using a deep sauté pan, heat oil on high heat.  When hot (oil shimmers but doesn't smoke), add garlic and
shallot.  Turn heat down to medium.  After one minute stir in the white wine, and add the rest
of the ingredients.  Cover and cook for 3 minutes until mussels open.  Remove lid and continue to cook on medium-high for 2-3 more minutes, stirring occasionally, to reduce the sauce a bit. This will be a brothy, liquid sauce.  Discard any unopened mussels before serving.  To serve, place linguini in a bowl.  Surround it with mussels, then pour the sauce on top.  Top off with shaved parmesan cheese

Zestfully yours,

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