Garlic And Wine Braised Mussels - cooking recipe

Ingredients

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

Preparation

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).
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.
PLace linguine on a warm platter.
Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.
Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.