3 pounds mussels, cleaned and debearded
2 heads caramelized garlic ñ see link
1 teaspoon hot red pepper flakes
2 tablespoons olive oil
3 tablespoons prepared pesto
1 jar ñ 8 ounces ñ calamata olives
1 cup white wine
1 pound linguine, cooked according to package directions


Preheat a stock pot large enough to hold the mussels. Add olive oil, garlic, and hot pepper flakes. Saute for 1 minutes. Add mussels, white wine, olives with their juices and pesto. Cover the pot. Cook until mussels open, about 10 minutes. Toss with hot cooked linguine.

George Hirsch warns not to over cook the mussels because they will become dry and rubbery. Remember to discard any that do not open this indicates that the mussel was dead and will most likely be spoiled.

Linguini & Garlic Mussels
Categories :
Tags :