Two of my favorite flavors, briny mussels and earthy saffron come together in this easy, delicious pasta. It’s a quick dinner solution full of exotic flavors that are sure to impress. I suggest serving a crisp sauvignon blanc alongside this dish. Enjoy. -alyce eyster
Photo: Fulton Davenport
Linguine with Saffron & Mussels
Author: http://www.culinarythymes.com
Recipe Type: pasta
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- For the mussels:
- 18 mussels, scrubbed clean
- 1 cup white wine
- 2 Tblsp olive oil
- For the pasta:
- 2 Tblsp olive oil
- 2 cloves garlic, minced
- pinch of red pepper flakes
- ¼ cup heavy cream
- 1 tsp saffron threads
- 8 oz. linguine
- 1 handful fresh Italian parsley, chopped
- salt & freshly ground black pepper
Instructions
- Cook the mussels in the wine and olive oil over high heat in a large saucepan with a lid. This should only take a few minutes.
- Remove the mussels from the pan as soon as they have opened, discarding any that do not open. Retain the cooking liquid and set aside.
- In a large saute pan, heat the remaining olive oil and add the garlic and pepper flakes. Saute briefly, being careful not to brown the garlic.
- Add the mussel liquid, cream and saffron. Cook until reduced by half and slightly thickened. Season with salt and pepper.
- Meanwhile, cook the pasta according to the package directions. Drain and toss with the sauce and parsely. Top with the mussels and serve at once.
Thanks for stopping by. Here's to great food and good thymes! -