Linguine with mussels
Instructions
Open the mussels with wine and parsley, remove them from the valve and keep it warm.
Strain the cooking liquid and work 3 tablespoons soft butter, liquor, zest of 1/2 lemon, chives and pepper shredded.
Cook the linguine al dente, seasoning them with butter and mussels, transfer them to a baking dish, sprinkle with bread crumbs and go under the grill.
Ingredients and dosing for 4 persons
- 400 g of type pasta linguine
- 1 glass dry white wine
- 60 g of butter
- 1 untreated lemon
- Chives
- Parsley
- 1000 g of mussels
- Pepper
- 1 tablespoon of aniseed liqueur
- 1 tablespoon of breadcrumbs