Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Mussels with Linguine




Source of Recipe


Twilight's Ristorante


List of Ingredients




1 tablespoon olive oil
1 teaspoon crushed garlic
40 mussels
1/4 cup sliced scallions
1 tablespoon diced pepperoncini (pickled Italian peppers)
dash of Cajun spice
dash of fennel seeds
4 ounces white wine
2 ounces chicken stock
salt and pepper to taste
1 pound linguine

Recipe



Saute garlic in oil in a skillet. Add mussels, scallions, pepperoncini, tomatoes, Cajun spice, fennel seeds, white wine, chicken stock, salt and pepper and cover. Once mussels have opened, serve over a 4-ounce portion of cooked linguine.



Serves 4