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.
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.