Mussels with Linguine

Recipe courtesy of Twilight's Ristorante

  • 1.0 tablespoon olive oil
  • 1.0 teaspoon garlic, crushed
  • 40.0 mussels
  • 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.