Mussels and Pasta with Creamy Wine Sauce

Ingredients and Weight:

• 4 pounds mussels, cleaned and debearded
• 1 pound linguine pasta
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 out of 5 (Simple)

Preparation Method Steps:

1. In a large pot, bring a pot of salted water to a boil and cook linguine pasta according to package directions.
2. While the pasta is cooking, heat a skillet over medium heat and add the onion and garlic. Cook until softened, about 5 minutes.
3. Add the white wine to the skillet and simmer for 5 minutes, or until reduced by half.
4. Add the mussels to the skillet and cook for 5-7 minutes, or until the mussels open.
5. Add the heavy cream, parsley, Parmesan cheese, salt, and pepper to the skillet and stir to combine.
6. Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.
7. Drain the pasta and add it to the skillet with the mussels and sauce.
8. Stir to combine and cook for 2-3 minutes, or until the pasta is heated through.

Nutritional Information:

(Per serving)

• Calories: 500
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 60 grams

Dish Characteristics:

• Rich and flavorful creamy wine sauce
• Tender and juicy mussels
• Al dente linguine pasta
• Garnishes of fresh parsley and grated Parmesan cheese

User Comments:

• "This dish was absolutely delicious! The mussels were cooked perfectly and the sauce was creamy and flavorful." - Sarah
• "I love how easy this dish was to make. It's perfect for a weeknight dinner." - John
• "The combination of mussels and pasta is fantastic. I will definitely be making this again." - Mary

Special Precautions and Tips:

• Discard any mussels that do not open during cooking.
• Use a dry white wine for the sauce, such as Pinot Grigio or Sauvignon Blanc.
• If you don't have heavy cream, you can substitute milk or half-and-half.
• Serve with a side of crusty bread to soak up the delicious sauce.