Pepper And Mussel Linguine Pt.2

So we've got our homemade pasta, click here for the recipe, now we need something to top it with.

Most of the savings for the sauce came from cheap produce and frozen mussels from our Asian Market and using some basil from our garden. Everything was so inexpensive, the $6 wine we used cost us the most.

Mussels And Hot Pepper Sauce

(Approx. 45 mins)

1 Lb. of mussels (out of shell)
1/2 of an onion (chopped)
3-4 long hot peppers
3 cloves of garlic (minced)
1/4 cup of flour
8 Tbsp (1 stick) of butter
4 oz Chardonnay
1 Tbsp Herbes De Provence
1 Tbsp Trader Joe’s 21 Seasoning Salute
1/4 tsp Cayenne pepper
4-6 sprigs of thyme (stems removed)
2 Tbsp chopped basil
Salt to taste

Start by sautéing the onion and garlic in 4Tbsp of butter on medium-high until they begin to turn translucent.

Add the 21 Seasoning, Herbes De Provence and Cayenne.

Slice and add the Long Hot Peppers.

Now these peppers can vary between mild and painful, so I’d recommend slicing off a little piece and trying it before adding.
Continue to heat until the onions start to turn brown around the edges and the peppers begin to soften.

Stir in the flour until fully incorporated . Continue to cook for 5 minutes, stirring frequently.

Add your wine and heat for 5 minutes to cook off the alcohol.

Toss in the mussels and reduce heat to medium-low to simmer for 10 minutes.

Finally, add the thyme, basil and the rest of the butter.
Salt to taste.

Stir this into your cooked pasta for a fun and zesty way to class up dinner night!