1 lb. fresh cleaned mussels,
1 tbsp. butter,
1 tbsp. extra virgin olive oil,
1 tsp. minced garlic,
1 tbsp. oyster sauce,
2 cups marinara sauce,
salt and freshly ground pepper to taste,
1/4 cup dry white wine,
250 gr. linguine pasta.
Recipe: Heat the extra virgin 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 marinara 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 250 gr. linguine and toss them with the sauce from the mussels. Serve the linguine in pasta bowls and arrange the cooked mussels around the noodles. Also, check my recipe for Mussels Marinara.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.