Linguini with Black Mussels
4 lbs fresh mussels, rinsed (only use closed ones)
2 cups water
1/2 cup dry white wine
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
2 tablespoons fresh garlic, finely chopped
1/2 teaspoon black pepper
salt to taste
1 lb cooked linguine (it’s important to salt the water when cooking), Al dente
2 tablespoons flat leaf parsley, chopped
In a large skillet, saute garlic in olive oil about 1 minute. Add wine, oregano, thyme, red pepper flakes, black pepper, and 2 cups water, bring to a boil. Add mussels, lower to a simmer, cover pan, and cook for 6 to 8 minutes. Remove lid and throw away any unopened mussels. Taste and add salt. Put linguini in pot, toss with mussels and broth. Heat all the way through.
Serve with a good crusty bread and freshly grated parmesan cheese.
This recipe serves 6 people.