Steamed Mussels With Linguine Recipe

Rinse mussels under cold water. Scrub shells and remove beards by pulling firmly toward the hinge. Discard any mussels that are open and do not close when tapped, or that have cracked shells.

Separate scallion whites and greens; thinly slice both, keeping them separate. Mince garlic and finely chop parsley. Zest the lemon and juice 1/2 lemon for about 1 tbsp.

Soften 4 tbs butter for the whipped butter; place in a small bowl with roasted/minced garlic, lemon zest, salt and pepper and whip with a fork until fluffy. Set aside at room temperature.

Boil linguine

Bring a large pot of salted water (about 1 tbsp kosher salt per 4 quarts) to a rolling boil. Add linguine and cook to al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot off heat.

In a large, heavy-bottomed wide pot or deep skillet with a lid, heat 1 tbs olive oil and 4 tbs unsalted butter over medium heat until butter foams.

Add the diced onion and the white parts of the scallions; season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in 1 cup dry white wine and 1/2 cup stock, scraping any browned bits from the bottom of the pan. Bring to a brisk simmer and cook 2–3 minutes to reduce slightly and cook off some alcohol.

Increase heat to medium-high. Add the prepared mussels to the pot and immediately cover with a tight-fitting lid. Steam until mussels open, 5–7 minutes, shaking the pot once or twice during cooking. Check after 4 minutes and remove any mussels that open early; discard any remaining closed mussels after cooking.

Using a slotted spoon, transfer opened mussels to a bowl and cover to keep warm. Leave the cooking liquid in the pot.

Return the pot with the cooking liquid to medium heat. Add the whipped butter (all of it or to taste) in spoonfuls, whisking or stirring constantly to emulsify and create a silky sauce. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to loosen.

Stir in the chopped parsley, the green parts of the scallions, and 1 tbsp fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Add red pepper flakes now if using.

Add the drained linguine to the sauce and toss vigorously for 1–2 minutes so the pasta absorbs the sauce. Add a splash of reserved pasta water if necessary to reach a glossy, clingy consistency.

Gently fold the steamed mussels into the linguine, leaving some in their shells on top for presentation. Warm everything together 30–60 seconds, do not overcook the mussels.

Portion linguine into 4 bowls or 2 large shallow plates. Arrange mussels on top. Sprinkle with 1/2 cup grated Parmesan divided among servings, drizzle with 1 tsp extra-virgin olive oil, and garnish with additional parsley and scallion greens.

Serve immediately with lemon wedges on the side and extra whipped butter available for spreading on bread. Pair with chilled dry white wine.