Chef Craig Schauffel is our guest chef this June, who shares his drool-worthy, not your regular, pasta recipes.
1. Organic Linguine with Mussels
PREP TIME: 15 min | COOK TIME: 25 min
TOTAL TIME: 40 min | YIELDS: 2 servings
Ingredients:
| 8 oz pkg | Three Bridges Organic Linguine |
| 2 lb | mussels, debearded and scrubbed |
| 1 cup | dry white wine |
| 2 tbsp | garlic, chopped |
| 1/2 tsp | black pepper |
| 4 sprigs | fresh thyme |
| 2 | bay leaves |
| 4 tbsp | leek, julienned |
| 4 tbsp | carrot, julienned |
| 4 tbsp | butter |
| 1 tbsp | fresh parsley, chopped |
Instructions:
- Cook pasta according to directions on the package. Drain, cover and keep warm.
- Combine the mussels, wine, garlic, pepper, thyme, bay leaves, leek and carrot in a large, deep sauté pan. Cover the pan and bring to a boil. Steam until the mussel open.
- Reduce the cooking liquid by half, stir in the butter and add the linguine and gently toss together.
- Serve in large soup plates, sprinkle with chopped parsley and serve with French bread. Enjoy!
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
