Linguine with Mussels and Fennel
Pasta with shellfish is a common dish throughout the coastal towns of Italy and southern France. The recipes tend to be quick and easy to pull together, though, as with most simple dishes, the devil is in the details.
Why This Recipe Works
To start our linguine with mussels recipe, we made a flavorful cooking broth of onions, fennel, tomatoes, and wine. We added canned diced tomatoes, which had a far better flavor than all but the best fresh tomatoes. We knew that mussels cook quickly, so we simply added the mussels to the skillet along with these ingredients, covered them, and within about six minutes, all of the mussels were open and ready to eat. The addition of some fresh tarragon to our linguine with mussels recipe backed up the slightly muted flavor of the fennel.
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