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On Tap: Taking Flight

Garlic and white wine bring out the briny flavor of these mussels.

 Adapted from Ron Jillian’s Italian Bar and Grill  Executive Chef, Craig Spinney.

¼ pound linguine
¼ cup olive oil
2 tablespoons chopped garlic
1 pound fresh Prince Edward Island mussels
2 teaspoons fresh oregano
¼ cup unsalted butter
1 cup dry white wine
chopped fresh parsley

1. Bring a large pot of water to a boil over high heat. Add a spoonful of salt and linguine and cook until just al denté. Drain in a colander.
2. In a large saute pan, heat the oil over low heat. Add the garlic and saute until soft and translucent, about 2 to 3 minutes. Add the mussels and oregano and toss, coating all the mussels with oil and garlic.
3. Add butter and wine, stirring to distribute. Cover, turn heat to high, and steam mussels until they open, about 2 to 3 minutes.
4. To serve, divide linguine between 2 plates. Top each with mussels, along with sauce. Garnish with chopped parsley.

Makes 2 servings