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1
Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter.
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2
Rinse mussels thoroughly under cold running water and drain.
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3
There should be about 12 cups.
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4
Heat 1 tablespoon oil in a large kettle.
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5
Add garlic and cook, stirring without browning, about 1 minute.
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6
Add mussels and 3 tablespoons water.
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7
Cover closely and cook about 4 minutes or until shells open.
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8
As mussels cook, shake kettle to redistribute them so they steam evenly.
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9
Line a bowl with a large colander and drain mussels.
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10
There should be about 1 1/2 cups of broth.
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11
Reserve broth.
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12
If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain.
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13
If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted.
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14
Set aside.
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15
When mussels are cool enough to handle, remove meat from shells.
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16
There should be about 1 1/2 cups.
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17
Set aside.
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18
Discard shells.
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19
Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese.
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20
Stir until blended and simmering.
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21
Meanwhile, bring the remaining 10 cups of water to a boil and add linguine.
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22
If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness.
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23
If dried linguine is used, cook 7 to 9 minutes, or to desired doneness.
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24
Drain linguine and add it to ricotta sauce.
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25
Add remaining 1/4 cup oil and stir.
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26
Add peas, hot red pepper flakes, basil, salt, pepper and mussels.
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27
Cook until mussels are heated through and piping hot.
