Ingredientes para Best Darned Mussels You Ever Had
- 2 pounds Fresh Mussels
- 1 pound Linguine
- 1/2 cup dry White Wine
- 1 cup Chicken Stock
- 1 whole Bulb Of Garlic, minced
- 2 tablespoons Lemon Juice
- 1/4 cup chopped fresh Parsley
- 1 teaspoon Paprika
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 4 tablespoons Margarine
- 2 tablespoons Extra Virgin Olive Oil
- Italian bread
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Como fazer Best Darned Mussels You Ever Had
- Clean and debeard 2 pounds of mussels; discard any that are open and don't close when tapped.
- In a medium (2-quart) saucepan, sauté 1 whole bulb of minced garlic in 4 tablespoons of margarine and 2 tablespoons of olive oil over medium-low heat for 10 minutes, until fragrant.
- Season the garlic with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 cup of chopped fresh parsley, and 1 teaspoon of paprika.
- Add 1 cup of chicken stock and 2 tablespoons of lemon juice. Bring to a simmer.
- Add 1/2 cup of dry white wine and 1 teaspoon of sugar. Simmer on low heat.
- Simultaneously, bring a large pot of salted water to a boil for the linguine.
- Once the linguine water boils, add 1 pound of linguine. Cook according to package directions until al dente.
- While the linguine cooks, transfer the wine sauce to a large stockpot or lobster pot. Increase the heat to medium-high.
- Add the mussels, cover, and steam until they open (about 5-7 minutes).
- Drain the cooked linguine well.
- Add the drained linguine to the mussels and sauce. Toss gently to combine, ensuring all the linguine is coated in the sauce. Simmer until heated through and the linguine is tender (about 2-3 minutes).
- Serve immediately with Italian bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
55g
Fat
64g
Carbs
44g
