Author: sarasinnard
Website: http://mothersrecipebox.wordpress.com/2009/12/28/mussels-and…

Mussels and Brocolini in White Wine Sauce

This is one of my favorite Friday night meals. I like to pick up fresh mussels and brocolini at our co-op, cook them up while they’re fresh, and toss over linguine for an easy, light-tasting Friday night treat. Fresh mussels are closed. If you pick them up “fresh” and some of them are open, you need to discard the ones that have opened. Usually, the folks behind the counter are good at sorting through them and picking out any open shells. However, if you bring them home and plan to cook them within the following day or two, watch for open shells and discard. If one is partially open, you can tap it to test. If the shell closes, it’s still good to cook. If not, discard.

Other than that, the only thing you have to do is clean them and remove their “beards”. More info on this here. I found these easy-to-understand instructions on a site called Gourmet Greatix.

Ingredients

• 1/3 package of linguine (or enough for two light servings)
• 1 lb fresh…

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