1.0 tablespoon olive oil
1.0 teaspoon garlic, crushed
0.25 cup scallions, sliced
1.0 tablespoon peperoncini pepper, diced
dash of Cajun spice
dash of fennel seeds
4.0 ounces white wine
2.0 ounces chicken stock
salt, to taste
black pepper, to taste
1.0 pound linguine
Saute garlic in oil in a skillet. Add mussels, scallions, pepperoncini, tomatoes, Cajun spice, fennel seeds, white wine, chicken stock, salt and pepper and cover. Once mussels have opened, serve over a 4-ounce portion of cooked linguine. Serves 4.
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