Don’t be intimidated by mussels; they’re easier to prepare than you think and they make a great weeknight option. The mussels here are cooked in a flavorful broth that becomes a light sauce for the pasta.
The addition of fresh tarragon underscores the anise flavor of the sauteed fennel in the sauce. When cleaning the mussels, throw out any that won’t close or have broken shells. You can substitute 1 pound of spaghetti or bucatini for the linguine, if desired.
Linguine With Mussels And Fennel
Servings: 4-6. Start to finish: 1 hour
1 fennel bulb
1/2 onion
Fresh tarragon
2 pounds mussels
3 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes
1/2 cup white wine
1 pound linguine
Salt
Bring 4 quarts water to boil in large pot. Meanwhile, discard fennel stalks. Halve bulb, core, and chop fine. Chop onion fine. Chop 2 tablespoons tarragon.
Scrub mussels and remove weedy beards protruding from between shells using paring knife.
Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add pepper flakes, fennel, and onion and cook until softened, about 5 minutes. Add tomatoes with their juice and wine, bring to simmer, and cook until sauce reduces slightly, about 10 minutes.