Mussels Linguine with Sungold Sauce
This recipe is my favorite summer meal. It's hearty, packed with fresh summer vegetables, light and refreshing from the sungold sauce, and a real taste of summer whenever you want it most.
The Mussels portion of this recipe is optional. It’s a great addition to the pasta dish, but other equally yummy alternatives are adding lobster, scallops, meatballs, or more veggies like eggplant.
Ingredients:
- 2 pounds of mussels
- ¼ cup white wine or broth
- Vegetables - such as zucchini, corn, artichoke, eggplant, beans (get creative!)
- Linguine or other variety of pasta
- 4 cloves of garlic
- 1 jar of Sungold Sauce
- Parmesan cheese
- Optional- 40 Shades of Green Chilli is my favorite with this.
Directions:
Cooking the mussels:
- Put 2 pounds of mussels in a large bowl of salted ice water for 30 minutes and scrub them as necessary.
- Put the mussels in a lidded pot along with 1/2 cup white wine and let stream for 15 minutes.
- Let cool and remove mussel meat. Save the broth and decant.
Cooking the pasta:
- Bring a pot of salted water to a boil. Add linguine and cook al dente or to your preference. Drain, add a bit of butter or olive oil and set aside to mix with vegetables, mussels and Sungold Sauce.
Cooking the vegetables:
Feel free to add lots of vegetables! You can add corn, zucchini and beans or peas in the summer. Artichoke hearts, squash or black olives are great in the winter.
- In a small pan, heat 2 tablespoons of olive oil or butter along with 4 cloves of minced garlic and one tablespoon of 40 Shades of Green Chilli. Heat until garlic is fragrant.
- Add in vegetables and sauté on medium heat for about 5 minutes. Add in about 12 oz out of the 16 oz of Sungold Sauce and mix in cooked mussels and broth and let simmer for another 5 minutes.
- Mix pasta and sauce mixture on your plate. Add freshly grated parmesan cheese and dashes of 40 Shades of Green Chilli.
