Sound Wave Mussels with Linguine
Beer & Mussels are a great pairing, firstly clean all the mussels and if any have their shells open, tap them gently against the edge of the kitchen worksurface. If they don’t close up in a few minutes, bin them.
Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.
Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent–about 5 minutes. Add the garlic, sun-dried tomatoes, and chili, and saute until fragrant–about 30 seconds.
Add the mussels to the pan, pour in the Soundwave, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells. Season with the lemon juice, salt, and pepper.
(Photo Credit: Emma Christensen for the Kitchn)
Recipe from the Kitchen and modified by Siren
- 2 pounds mussels
- 1 Tablespoon lemon juice (about 1/2 lemon)
- 1 bunch dandelion greens, cut cross-wise into thin ribbons
- 1 cup of Soundwave
- 1 teaspoon red pepper flakes
- 3 Tablespoons sun-dried tomatoes, minced
- 3 cloves garlic, minced
- 1/2 onion, minced
- 1 Tablespoon olive oil
- 1 Tablespoon salt
- 1 package (1 pound) linguine
- Salt and Pepper to taste