Garlic And Wine Braised Mussels

• 2 lbs raw mussels, in shells
• 5 garlic cloves, minced
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry white wine (I like to use champagne)
• 1/2 teaspoon fresh ground pepper, divided
• 8 ounces dried linguine, cooked
• 1/2 cup chopped fresh cilantro

1. 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 ( they are dead, and no good to eat).
2. 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.
3. PLace linguine on a warm platter.
4. Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.
5. Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.

mussels, garlic, butter, olive oil, white wine, fresh ground pepper, linguine, fresh cilantro

Taken from www.food.com/recipe/garlic-and-wine-braised-mussels-176697 (may not work)