Garlic and Herb Mussel Linguine Recipe

Name: Garlic and Herb Mussel Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth; 1 lb dry linguine noodles; 4 lb mussels; 2 tbsp butter; 1 medium onion, finely chopped; 4 cloves garlic, finely chopped; 1/2 tsp crushed red pepper flakes; 1 cup dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine; 1/2 cup chopped fresh flat-leaf parsley

Ingredients

1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
1 lb dry linguine noodles
4 lb mussels
2 tbsp butter
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
1 cup dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
1/2 cup chopped fresh flat-leaf parsley

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In large pot, bring broth and pasta to a boil, reduce heat and simmer until pasta is al dente and most of the liquid has been absorbed, about 10 min
Meanwhile, rinse the mussels well under cold water.
Pick them over, pulling off any beards and discarding any mussels that are broken or open.
In a large pot with a lid, heat the butter over medium heat.
Add the onion, garlic and red pepper flakes and cook until fragrant and soft but not coloured, 3 to 5 minutes.
Add the mussels, wine, and half of the parsley.
Increase the heat to high; cover.
After 2 minutes, remove the lid and toss the mussels well with a large spoon.
Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
Discard any mussels that did not open.
Add pasta to the mussels with the remaining parsley, giving the mussels a final toss, and divide the pasta and mussels over four shallow bowls and serve with crusty bread.