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Recipe for 2 portions: 1 lb. fresh cleaned mussels, 1 tbsp. butter, 1 tbsp. olive oil, 1 tsp. minced garlic, 1 tbsp. oyster sauce, 2 cups pomodoro sauce, 1/4 lemon, salt, pepper, 1/4 cup white wine, 250 gr. linguine pasta.
Heat the olive oil and butter in a medium frying pan and stir in the garlic. Cook for 1 minute and add the mussels. When most of them are at least half open, deglaze with the white wine and add the fresh lemon juice. Cover with a lid and cook for about 2 min. before adding the pomodoro sauce and oyster sauce.
Season to taste. Reduce the sauce slightly and remove any unopened mussels. Transfer the mussels to another pan and keep them warm. Meanwhile boil 250gr. linguine and toss them with the sauce from the mussels. Serve the linguine a la cozze in pasta bowls and arrange the cooked mussels around the noodles.
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