Mussels Linguine with Sungold Sauce

This recipe is my favorite summer meal. Hearty, packed with fresh summer vegetables, light and refreshing from the sungold sauce, and a real taste of summer whenever you want it most.

The Mussels portion of this recipe is optional. It’s a great addition to the pasta dish, but other equally yummy alternatives are adding lobster, scallops, meatballs, or more veggies like eggplant.

Sungold sauce

$15

Buy on CraftHotSauce.com

Ingredients:

2 pounds of mussels
¼ cup white wine or broth
1 onion
Vegetables - such as zucchini, corn, artichoke, eggplant, beans (get creative!)
Linguine or other variety of pasta
4 cloves of garlic
1 onion
1 jar of Sungold Sauce
Parmesan cheese
Bottle of hot sauce - 40 Shades of Green Chilli is my favorite with this.

Directions:

Cooking the mussels:

Put 2 pounds of mussels in a large bowl of salted ice water for 30 minutes and scrub them as necessary.
Put the mussels in a lidded pot along with 1/2 cup white wine and let stream for 15 minutes.
Let cool and remove mussel meat. Save the broth and decant.

Cooking the pasta:

Bring a pot of salted water to a boil. Add linguine and cook al dente or to your preference. Drain, add a bit of butter or olive oil and set aside to mix with vegetables, mussels and sungold sauce.

Cooking the vegetables:

Feel free to add lots of vegetables! You can add corn, zucchini and beans or peas in the summer. Artichoke hearts, squash or black olives are great in the winter.

In a small pan, heat 2 tablespoons of olive oil or butter along with 4 cloves of minced garlic and one tablespoon of 40 Shades of Green Chilli. Heat until garlic is fragrant.
Add in vegetables and sauté on medium heat for about 5 minutes. Add in about 12 oz out of the 16 oz of Sungold Sauce and mix in cooked mussels and broth and let simmer for another 5 minutes.
Mix pasta and sauce mixture on your plate. Add freshly grated parmesan cheese and dashes of 40 Shades of Green Chilli.