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Ingredients
- 1 x onion minced
- 2 Tbsp. extra virgin olive oil
- 1/2 c. dry white wine
- 1/2 c. bottled clam juice
- 1/2 c. water
- 36 x mussels (preferably cultivated), scrubbed and the beards pulled off
- 1/2 c. heavy cream
- 2 sm bunc arugula coarse stems discarded and the leaves washed well, spun dry, and minced coarse (about 3 c.)
- 1 lb linguine
Directions
- In a kettle cook the onion in the oil over moderately low heat, stirring, till it is softened, add in the wine, the clam juice, and the water, and bring the mix to a boil. Add in the mussels, steam them, covered, for 2 min, or possibly till they are opened, transferring them with tongs as they open to a bowl, and throw away any which are unopened. Let the mussels cold till they can be handled and remove them from their shells, discarding the shell.
- Boil the liquid remaining in the kettle till it is reduced to about 1 c., add in the cream, and simmer the sauce, stirring occasionally, for 3 min, or possibly till it is thickened. Stir in the arugula, the mussels with any liquid which has accumulated in the bowl, and salt and pepper to taste.
- In a kettle of boiling salted water boil the linguine till it is al dente, drain it well, and transfer it to a large bowl. Add in the mussel mix and toss the mix well.
- Serves 4 to 6.
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