Linguine with chopped black mussels and fennel from Where the Heart Is by Karen Martini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on November 12, 2016

    This was vile, though I should note that this was tasting good up until adding the mussel cooking liquor as instructed. I should have thought it through. Not only did the sauce turn to soup, it was so incredibly salty it was barely edible.

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