Sparkling Rose Mussels and Linguine

Get ready for Date night with an elevated but easy meal.

Picture this, you’re having a night in and you want to cook something that looks like a chef made it. Mussels and Linguine are it! This easy recipe is done in under an hour and very affordable to make!

Let’s talk about Mussels. From first glance they are intimidating, but in reality they are one of the easiest shellfish to prepare. They are also a very afforable seafood option only costing about 4-5 dollars a pound!

Buying: When I buy mussels I typically will use them the day that I buy. Mussels can be kept on ice or a wet paper towel lined tray for up to two days after purchasing. Make sure they are not submerged under water as they will not be able to survive.

To prepare: Discard any broken shells, if the mussels appear to be open give them a tap and see if they close. If they do not seal all the way discard. Use a scrubber brush and some cold water. Brush the shells of the mussels, scraping off any dirt that it may have. Most mussels in the grocery store are debearded, however if you find any strands of rope-like debris pull along the side and remove the beard. Another extra step in ensuring that the mussels do not have any leftover sand in them. Heavily salt a bowl of cold water and let them sit for ten minutes. They will spit out any excess sand.

Okay enough about mussels… on to the recipe!