Ingredients:

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
2 pounds of live mussels

Thaw the kelp noodles then cook linguine and reserve it in a collander. Mix the kelp noodles in with the linguine.

Finely dice pepper, garlic and onion.

Combine the olive oil and butter in a large saute pan over low heat, add the diced ingredients. Sweat until the onions are clear.

Carefully clean the mussels and add them to the saute 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.

Apportion on plates and serve.