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Pan-Roasted Mussels over Garlic Linguini

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“From the Sun-Sentinel newspaper. Listed as a quick and delicious dinner.”
READY IN:
23mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat salted water to a boil in a stockpot.
  2. Heat a large cast-iron skillet over medium-high heat.
  3. Toss mussels, chili powder, onion powder, paprika, 1/2 teaspoons salt and pepper to taste in a large bowl.
  4. Transfer mussels to skillet; cook, covered, shaking pan occasionally, 8 minutes until mussels are open; discard any mussels that haven't opened.
  5. Meanwhile, cook pasta in boiling water until al dente, about 8 minutes; drain, reserving 1/2 cup of cooking liquid.
  6. Return pasta to stockpot; toss with garlic, olive oil, red pepper flakes, remaining 1/2 teaspoons of salt, pepper and reserved cooking liquid.
  7. Transfer to a serving platter, pour mussels and any of their cooking liquid on top, garnish with cheese.
  8. Serve immediately.

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