Best Darned Mussels You Ever Had

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
• 1 lb linguine
• 2 cups semi- sweet wine
• 1 quart chicken stock (i use the kind in the paper box)
• 1 whole bulb of garlic
• 1 lemon, juice of, fresh
• 2 tablespoons parsley
• 1 tablespoon paprika
• 1 teaspoon fresh ground black pepper
• 2 teaspoons kosher salt
• 2 tablespoons sugar
• 1 cup margarine
• 2 tablespoons extra virgin olive oil

Recipe

• 1 clean and debeard mussels and throw away any open ones.
• 2 in med. or 2 quart sauce pan: chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
• 3 add salt and pepper, parsley and paprika to the garlic.
• 4 add chicken stock and lemon juice and simmer. (15-20 minutes).
• 5 add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
• 6 while linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. add mussels and cover.
• 7 when linguine is still al dente: remove from water and drain well and add to the mussels and sauce and cover.
• 8 turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
• 9 serve with italian bread if you like.