Photo: Jim Bazin
- 1 Thai red hot pepper
- 4 cloves of garlic
- 1 small onion
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 4-ounce package of kelp noodles
- Linguine
- pounds of live mussels
- Cook linguine and reserve it in a colander. Thaw the kelp noodles then mix in with the linguine.
- Finely dice pepper, garlic and onion.
- Combine the olive oil and butter in a large sauté pan over low heat, add the diced ingredients. Sweat until the onions are clear.
- Carefully clean the mussel shells and add the mussels to the sauté pan. Turn the heat on high and cook, stirring frequently until the mussels are fully open.
- Run hot water over the linguine and kelp noodles to warm them.
- Add Linguine to the sauté pan and stir
- Apportion on plates and serve.
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