1. Bring a large pot of water to a boil over high heat. If desired, sprinkle in a spoonful of salt, then add linguine. Cook until al dente. Drain and return to pot.

2. While water boils, prepare the mussels. In a large skillet over medium-high heat, melt butter. Add onion and garlic and saute until softened, about 5 minutes. Add red pepper flakes and tomato. Stir in Dijon mustard and wine or broth. Add mussels, cream, black pepper, and parsley. Bring all ingredients to a simmer; as mussels begin to open, add half the Gorgonzola. Discardany unopened mussels.

3. To serve, divide the linguine among 4 shallow bowls. Divide the mussels andsauce among the bowls and top each with remaining Gorgonzola.

Source: Hannaford fresh Magazine, May - June 2012