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Linguini with Mussels In Garlic Leek Bro




Source of Recipe


From Miavita


List of Ingredients




2 teaspoons olive oil
8 cloves garlic, chopped
1 - carrot, peeled and sliced into julienne strips
1 - large leek, dark green leaves trimmed, light green and white parts washed and sliced into julienne strips
1/2 teaspoon curry powder
1 8-ounce (240-ml) bottle clam juice or 1 cup water
1/2 cup (4 fl oz/120 ml) water
1/2 - cup(4 fl oz/120 ml) vermouth or dry white wine
1 pound (480 g) mussels, scrubbed and debearded
5 ounces (150 g) linguini
- - Freshly ground black pepper
- - Minced fresh thyme or chives, for garnish


Recipe



1 Heat olive oil in a large, heavy skillet over medium heat. Add garlic, carrots and leeks, and sauté for 5 minutes. Stir in curry powder and cook, stirring, for 30 seconds. Pour in clam juice, water, and vermouth and bring to a boil. Cover, reduce the heat and simmer for 5 minutes. Using tongs, evenly distribute the mussels in the broth. Cover and cook for 3 or 4 minutes until shells open. Remove from the heat and discard any unopened shells.
2 While the mussels are cooking, cook linguini in boiling water until al dente, about 8 minutes. Drain the linguini and divide between 2 shallow dishes. Arrange the mussels and vegetables over the pasta. Slowly pour the juices into the dishes taking care to leave behind any grit from the mussels. Sprinkle with pepper and thyme or chives