Mussels And Linguini Buzara Recipe
Olive Oil, Garlic, Shallot, Preserved Lemon, White Wine, Breadcrumbs, Charred Baguette.
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Ingredients
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Seafood
Pasta
Aromatics
Liquids
Toppings
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water and scrub the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Linguini
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.
- 3
Prepare the Shallot and Garlic
Finely chop the shallot and garlic cloves. Set aside.
- 4
Prepare the Preserved Lemon
Remove the pulp from the preserved lemon and finely chop the rind. Discard the pulp.
Cooking
- 5
Sauté Aromatics
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped shallot and garlic. Sauté for about 2-3 minutes until fragrant and translucent.
- 6
Add White Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels and chopped preserved lemon. Cover the skillet and cook for about 5-7 minutes, or until the mussels open.
- 7
Toss Linguini
Once the mussels are cooked, add the drained linguini to the skillet, tossing everything together. Cook for an additional 2 minutes to heat through.
- 8
Prepare Breadcrumb Topping
In a small skillet, toast the breadcrumbs over medium heat for about 3-4 minutes until golden brown.
- 9