Monday, March 16, 2009

Mussels Linguine

Chef Panico's mussels linguine

Bacon makes everything taste better, the tricky part is to have the savory bacon taste but not overpower the seafood...Adding one chili provides you a spicy kick in the mouth but not too much, so you can actually savour the aftertaste of fresh mussels in every bite!


1 pound of fresh mussels
2 couple slices of bacon
2 roma tomatoes
chopped garlic
white wine 1 cup
linguine pasta
1 Serrano chili
salt and pepper
olive oil

Use olive oil and cook the chopped garlic. With the same low to medium heat, add bacon and cook for a couple of minutes. Add in the mussels, and pour in white wine. (The white wine will brighten up the seafood taste ) When the mussels open up add in chili.
Add salt and pepper to taste, and toss in the cooked linguine, stir fry a bit for the pasta to take up some of the sauce.