INGREDIENTS
6 lbs. mussels
3 cloves garlic, crushed
3 cups dry white wine
1/4 cup chopped parsley
1 lb. linguine
DIRECTIONS
In a large kettle place the mussels, garlic and white wine; bring to a boil.
Cover the pan until the mussels open.
Cook the linguine according to directions.
Drain and place in a large bowl.
Pour the mussels and broth over the pasta and garnish with parsley.
Serves 6.
