Pasta with Mussels in Wine Sauce

Begin by filling a large vessel with salted water and bringing it to a rolling boil. Prepare the linguine according to the package instructions, aiming for a texture that is tender but still retains some firmness when bitten into. Set the cooking water aside for later use.

Next, transfer the mussel meat to a fine-mesh sieve and give it a thorough rinse under cold running water.

Melt 1 teaspoon of butter in a medium-sized skillet over a relatively low heat setting. Add the mussels and cook until they have thawed, taking around 3 minutes to do so. Remove the mussels from the skillet and transfer them to a bowl, where they can be set aside.

Using paper towels, wipe out the skillet and melt the remaining 3 teaspoons of butter. Cut larger mushrooms into smaller pieces and add them to the skillet, sprinkling with a pinch of pepper. Cook until they are soft and tender, taking around 3 to 5 minutes. Add a clove or two of minced garlic and cook until it becomes fragrant, approximately 1 minute.

Add a splash of wine and some red pepper flakes to the skillet. Cook until the wine has reduced by half, taking around 2 to 3 minutes. Add a dollop of cream and the mussels. Heat until warmed through, taking around 1 to 2 minutes.

Transfer the cooked linguine to the skillet using a pair of tongs. Toss everything together, ensuring that the pasta is well-coated in the sauce. If desired, add some of the reserved cooking water to thin out the sauce. Transfer the linguine mixture to a plate and garnish with some lemon zest.