Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

2 lbs Raw Mussels, in shells

5 Garlic Cloves, minced

3 Tablespoons Butter

3 Tablespoons Olive Oil

1/2 cup dry White Wine

1/2 teaspoon fresh ground Pepper, divided

8 ounces dried Linguine, cooked

1/2 cup chopped fresh Cilantro

Scrub mussels with a brush, remove beards ( just grab an end and pull). Discard cracked or heavy mussels ( they have sand in them), or open mussels that won't close when tapped. Saute garlic in butter and oil in a Dutch oven over medium heat 1 to 2 minutes or until golden. Stir in wine and 1/4 teaspoon pepper. Add mussels. Cover and cook 6-7 minutes or until mussels open, shaking pan several times. Place linguine on a warm platter. Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: 4

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