Monday, June 10, 2013

Linguine with Mussels and Dandelion Greens

2 pounds mussels
1 package (1 pound) linguine
1 Tablespoon salt
1 Tablespoon olive oil
1/2 onion, minced
3 cloves garlic (try green garlic!), minced
3 Tablespoons sun-dried tomatoes, minced
1 teaspoon red pepper flakes
1 cup of beer (use a summer ale or amber beer-- IPA's may be too bitter in addition to the greens)
1 bunch dandelion greens, cut cross-wise into thin ribbons
1 Tablespoon lemon juice (about 1/2 lemon)
Salt and Pepper to taste
Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.
Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.
Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.
Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.
Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper.
Serve immediately!

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