Mussels Mariniere with Linguine

Ingredients

• 1 pound of fresh mussels, cleaned and debearded
• 1/4 cup of dry white wine
• 2 cloves of garlic, minced
• 1 shallot, minced
• 1/4 cup of fresh parsley, chopped
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes
• 2 tablespoons of butter
• 1/2 pound of linguine pasta
• Salt and pepper to taste

Directions

1. In a large pot, bring 4 quarts of salted water to a boil.
2. Add the linguine and cook until al dente, about 8-10 minutes.
3. Meanwhile, in a large skillet, melt the butter over medium heat.
4. Add the shallot, garlic, oregano, and red pepper flakes and cook for 2 minutes.
5. Add the mussels and white wine and cover the skillet. Cook for 5 minutes or until the mussels open.
6. Drain the linguine and add it to the skillet. Toss to combine.
7. Add the parsley and season with salt and pepper to taste.
8. Serve hot.

Interesting Facts

• Mussels are a type of bivalve mollusk.
• Mussels are a source of essential vitamins and minerals, including iron, zinc, and magnesium.
• Mussels Mariniere is a French dish, originating in the coastal towns of Brittany and Normandy.
• Linguine is a type of pasta that is thinner than spaghetti, but thicker than vermicelli.