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[quote=Anonymous]Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat. Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type. [/quote]
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