Lemon Mussel Pasta with Garlic and Parsley

INGREDIENTS

• 1 package linguine (or pasta of your choosing)
• 1/4 cup butter
• 1 red onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 lbs fresh, scrubbed mussels
• 1 cup parsley, finely chopped
• 1 lemon

INSTRUCTIONS

1. Set a large pot of water to boil and cook pasta until al dente.
2. Meanwhile, in a large pan or skillet, melt butter over medium heat. Add red onion, garlic, and red pepper flakes and cook for 2-3 minutes or until the garlic is fragrant and onions have slightly softened.
3. Add wine and chicken broth, and bring to a simmer.
4. Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.
5. Discard any mussels that are still closed, and then add pasta, parsley, and juice from lemon, stirring until thoroughly combined. Continue to cook for 1-2 minutes longer, uncovered so that pasta can soak up some of your delicious mussel brine.
6. Serve immediately, adding salt and pepper to taste.

Recipe and photo from Lara Burchar.