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Appetizer Mussels

Reviewed: Dec. 7, 2011
Lately we've been making this about once a week. I make a couple little changes to make the recipe spicier and I serve it over linguine. I use a riesling for the wine, add a can of petite diced tomatoes with jalapenos to make it chunkier, and at least double the red pepper flakes. I also add about 1/4 - 1/2 tbsp of salt which really brings out the flavor. For the linguine I boil it until about 2-3 minutes before it's done and then drain it. Once I take the mussels out of the sauce and the butter melts I add the linguine and let it finish cooking in the sauce. It really picks up the flavor. This is a great recipe, we eat it all the time and it never gets old.
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