| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Bottled clam juice |
| 1/2 |
c |
Water |
| 36 |
|
Mussels; (preferably |
|
|
; cultivated), |
|
|
; scrubbed and the |
|
|
; beards pulled off |
| 1/2 |
c |
Heavy cream |
| 2 |
sm |
Bunc arugula; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well, |
|
|
; spun dry, and |
|
|
; chopped coarse |
|
|
; (about 3 cups) |
| 1 |
lb |
Linguine |
INSTRUCTIONS
In a kettle cook the onion in the oil over moderately low heat, stirring,
until it is softened, add the wine, the clam juice, and the water, and
bring the mixture to a boil. Add the mussels, steam them, covered, for 2
minutes, or until they are opened, transferring them with tongs as they
open to a bowl, and discard any that are unopened. Let the mussels cool
until they can be handled and remove them from their shells, discarding the
shell.
Boil the liquid remaining in the kettle until it is reduced to about 1 cup,
add the cream, and simmer the sauce, stirring occasionally, for 3 minutes,
or until it is thickened. Stir in the arugula, the mussels with any liquid
that has accumulated in the bowl, and salt and pepper to taste. In a kettle
of boiling salted water boil the linguine until it is al dente, drain it
well, and transfer it to a large bowl. Add the mussel mixture and toss the
mixture well.
Serves 4 to 6.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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