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Mussels Linguini in Harissa and Butter

By Stephanie Izzard
Mussels Linguini in Harissa and Butter
Serves
Yeilds 2 to 3 servings
Ingredients
  • 1 lb mussels*, bearded**
  • ½ lb cooked linguini
  • ¼cup butter
  • ¼cup This Little Goat Went to Southeast Asia
  • 1½ cups dry white wine
  • 1 cup yellow onion, sliced
  • 3 large garlic cloves, shaved thin
  • ⅓ cup breadcrumbs
  • ¼cup scallions, sliced
  • ⅓ cup mayonaisse
  • 1 Tbsp fresh lemon juice
Procedure


Whisk together mayo, lemon juice and 1 tablespoon Southeast Asia sauce. Set aside.

Melt butter in a large pot over medium high heat. Add sliced onion and garlic and sauté for 2 minutes. Mix in 3 tablespoons Southeast Asia Sauce and add mussels. Toss to coat in butter mixture. Add wine and cover. Cook for 5 minutes, open lid and toss mussels. Cook for another 2 minutes until all the mussels have popped open. Add linguini and lightly season with salt, toss to coat and combine.

Pour into a large bowl and drizzle with aioli and sprinkle with breadcrumb mixture and scallions. Serve immediately.

Notes:*At the restaurant we love to use Bar Harbor Mussels because they're plump and sweet.

  • **Most mussels at the grocery store are already cleaned. Once the bristly beard is ripped off, the mussel begins to die. You always want to cook fresh live mussels because they’ll have the best flavor. If you aren’t going to use the mussels right away, ask your fishmonger for ones with the beard on. Cleaning is easy, you just tear off the fuzzy part and rinse under water.

    • Mussels Linguini in Harissa and Butter

    By Stephanie Izzard
    Serves
    Yeilds 2 to 3 servings
    Ingredients
    • 1 lb mussels*, bearded**
    • ½ lb cooked linguini
    • ¼cup butter
    • ¼cup This Little Goat Went to Southeast Asia
    • 1½ cups dry white wine
    • 1 cup yellow onion, sliced
    • 3 large garlic cloves, shaved thin
    • ⅓ cup breadcrumbs
    • ¼cup scallions, sliced
    • ⅓ cup mayonaisse
    • 1 Tbsp fresh lemon juice
    Procedure


    Whisk together mayo, lemon juice and 1 tablespoon Southeast Asia sauce. Set aside.

    Melt butter in a large pot over medium high heat. Add sliced onion and garlic and sauté for 2 minutes. Mix in 3 tablespoons Southeast Asia Sauce and add mussels. Toss to coat in butter mixture. Add wine and cover. Cook for 5 minutes, open lid and toss mussels. Cook for another 2 minutes until all the mussels have popped open. Add linguini and lightly season with salt, toss to coat and combine.

    Pour into a large bowl and drizzle with aioli and sprinkle with breadcrumb mixture and scallions. Serve immediately.

    Notes:*At the restaurant we love to use Bar Harbor Mussels because they're plump and sweet.

  • **Most mussels at the grocery store are already cleaned. Once the bristly beard is ripped off, the mussel begins to die. You always want to cook fresh live mussels because they’ll have the best flavor. If you aren’t going to use the mussels right away, ask your fishmonger for ones with the beard on. Cleaning is easy, you just tear off the fuzzy part and rinse under water.