Garlic And Wine Braised Mussels

1. 1

   Scrub mussels with a brush, remove beards ( just grab an end and pull). DIscard cracked or heavy mussels ( they have sand in them), or open mussels that won't close when tapped ( they are dead, and no good to eat).

2. 2

   Saute garlic in butter and oil in a Dutch oven over medium heat 1 to 2 minutes or until golden. Stir in wine and 1/4 teaspoon pepper. Add mussels. Cover and cook 6-7 minutes or until mussels open, shaking pan several times.

3. 3

   PLace linguine on a warm platter.

4. 4

   Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.

5. 5

   Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.