4 to 6 servings
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1/2 cup (1 stick) butter
4 garlic cloves, minced
1/4 cup dry white wine
Juice of 1 lemon
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds fresh mussels, cleaned (see Tip)
1 pound linguine
2 tablespoons chopped fresh basil
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In a large soup pot, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
Add the wine, lemon juice, salt, pepper, and mussels. Cover and bring to a boil over high heat, or just until the mussels open. Do not overcook; discard any mussels that do not open on their own.
Meanwhile, cook the linguine according to the package directions; drain.
Spoon the mussels and sauce over the linguine. Top with the chopped basil and serve.
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PREPARATION TIP: Some fish markets sell mussels already cleaned and ready for cooking. If you buy mussels that aren't prepared, here's what to do: Wash them under cold running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.
