Ingredients

• 1.5 ounces linguine pasta
• 4 ounces frozen mussel meat
• 4 teaspoons unsalted butter , divided
• 3 ounces cremini mushrooms
• ground black pepper to taste
• 1 large clove garlic , minced
• 0.25 cups dry white wine
• 1 pinch red pepper flakes , Optional
• 0.33 cups light whipping cream , 18%
• ½ lemon , zested

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
2. 2 Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
3. 3 Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. 4 Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
6. 6 Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

Nutrition per serving