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Pan-Fry

Marvelous Mussels
Ingredients
1( 1 lb.) box Hannaford linguine
1 tablespoon My Essentials unsalted butter
1/4 cup chopped red onion
2 each garlic cloves, chopped
1/2 to 1 teaspoon Crushed red pepper flakes, or to taste
1 medium tomato, chopped
1 teaspoon dijon mustard
1/2 cup white wine or chicken broth
2 lbs fresh mussels, scrubbed and debearded
1/2 cup heavy cream
1 dash freshly ground black pepper, to taste
2 tablespoons Chopped fresh parsley
3 oz crumbled gorgonzola cheese (about 1/2 cup),divided
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Marvelous Mussels

Marvelous Mussels

Marvelous Mussels
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
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