Mussels Recipe
Courthouse Pub - Peabody, MA

• pre cook1/4 lb. Linguini to desired texture
in a large sauté pan:
• put 2 tblsp. butter and 2 tblsp minced garlic, simmer on med. heat til bubbling
• add 18 rinsed P.E.I.mussels, 2 cups1/2 and 1/2cream, 4-ozs. grated romano cheese,1pinch each of salt and pepper,1 good handful (for lack of better measurement) of fresh chopped basil (not to fine)
• cover & simmer approx. 5 min.or until mussels start to open
• stir once or twice during this period to insure the sauce coats the mussels thoroughly
• when the mussels open keep a rapid boil for approx. 1min.,stiring constantly
• remove from heat
• plate your pasta and spoon the mussels separately on the top
• then pour the remaining sauce over the top until the desired amount is attained
• sprinkle another good pinch of grated Romano cheese & a small pinch or paprika for color, and serve!

Serves 4