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Cooking receipe to make linguine with mussels and white wine under category General Recipes. You may find some video clips related to this receipe below.
linguine with mussels and white wine
Linguine con cozze al sugo bianco
italian
river cafe cook book
3 kg mussels
1/3 bottle white wine
4 tablespoons olive oil
2 garlic cloves peeled and finely chopped
1 dried chilli crumbled
120ml double cream
sea salt and freshly ground black pepper
250g linguine
1 bunch flat leaf parsley finely chopped
Clean the mussels very thoroughly under cold running water.
Scrub well with a stiff brush and scrape off any barnacles.
Discard any that are open or have cracked or broken shells.
Cook the mussels in the wine and half the olive oil over a high heat in a large saucepan with a lid.
Remove from the pan as soon as they open.
Leave the mussels to cool then remove three quarters from their shells.
Retain the liquid.
In another pan heat the remaining olive oil and add the garlic and chilli.
Fry gently until the garlic is light brown then add the mussel liquid and the cream.
Cook until reduced by half and thickened.
Season with salt and pepper add the shelled mussels and half the parsley and remove from the heat.
Meanwhile cook the linguine in a generous amount of boiling salted water then drain thoroughly.
Add to the sauce.
Serve topped with the mussels in their shells and the remaining parsley.
Serves 6
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