Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce

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Don’t let the long title deter you. Every bit of this recipe is title-worthy. Savor it. Quality ingredients are the key to this recipe’s magnificence. It’s easy to make, and impossible to forget. Try it once and you’ll see.
  • 2 pounds mussels, rinsed
  • 1 pound linguine or spaghetti
  • 3/4 cup white wine
  • 1 shallot, finely chopped
  • 3 tablespoons butter
  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Rinse mussels. Remove beards if necessary. Discard any that do not close when rinsing.
  • Add water the FIREDISC and bring to a boil. Add a pinch of salt. Cook linguine until al dente.
  • Scoop Pasta out with Ultimate Frying Weapon and remove water from disc.
  • Heat butter and oil FIREDISC® cooker on medium heat with Ultimate Flattop Lid on.
  • Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the cooker. Cover and simmer mussels in the white wine sauce until cooked and shells open, about 5 minutes.
  • Stir mussels to coat in the sauce. Strain and stir cooked linguine into mussels and white wine sauce. Add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring until sauce thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.