Careme

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $5.99 sale
• Organic Leeks (2–3 per bunch) 1 medium leek $5.49/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79
• Pasta (spaghetti/linguine) 6 oz (dry)
• Garlic 4 cloves, minced
• Olive oil 1 tbsp
• Butter 2 tbsp
• Dry white wine (or broth) 1/2 cup
• Lemon 1 tbsp juice (optional, to finish)
• Red pepper flakes (optional) Pinch
• Black pepper To taste
• Parsley (optional) 2 tbsp, chopped
• Salt For pasta water (about 1 tbsp)

Instructions

1. Clean mussels: Rinse well, scrub shells, and debeard. Discard any that are cracked or won’t close when tapped.
2. Boil pasta: Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
3. Prep leek: Split leek lengthwise, rinse grit well, then thin-slice the white and light-green parts.
4. Start sauce: In a large deep skillet or Dutch oven, heat olive oil + 1 tbsp butter over medium. Add leeks and mushrooms; cook 6–8 minutes until softened and browned. Add garlic and red pepper flakes; cook 30 seconds.
5. Steam mussels: Add wine (or broth) and bring to a simmer. Add mussels, cover, and cook 4–6 minutes, shaking the pan once, until mussels open. Turn off heat. Discard any that remain closed.
6. Toss pasta: Add drained pasta to the skillet. Add remaining 1 tbsp butter and a splash of reserved pasta water, tossing until glossy. Add lemon juice (if using), parsley, and black pepper. Taste; add salt only if needed (mussels can be salty).
7. Serve: Divide pasta and mussels between 2 bowls. Spoon extra sauce over top.