MUSSELS IN WHITE WINE SHALLOT SAUCE

MUSSELS IN WHITE WINE SHALLOT SAUCE Ingredients: 4 -5 pounds fresh mussels, cleaned 2 tablespoons unsalted butter 2 tablespoons olive oil 1 large shallots, finely diced (about 1/4 cup) 3 large cloves garlic, minced 1 teaspoon dried thyme pinch of saffron 2 cups dry white wine 1 cup vegetable broth 1/4 cup finely chopped flat leaf parsley 1 pound linguine, cooked “al dente”, drained Have the mussels cleaned and ready to use.  Make sure they are fresh, discarding any cracked or opened mussels. In a large stockpot, heat the butter and oil.  Saute the shallots for 1 minute, stirring often.  Add the garlic, thyme and saffron.  Cook 1 minute over medium heat.  Add the wine , broth and parsley.  Bring to a boil, add the mussels, cover the pot.  Allow the mussels to cook over medium heat for 5-8 minutes just until opened, stirring often.  Add the linguine to the pot.  Toss well.  Serve at once with additional chopped parsley on top.  Serves 4-5.