Best Darned Mussels You Ever Had - cooking recipe

Ingredients

6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
1 lb linguine
2 cups semi- sweet white wine
1 quart chicken stock (I use the kind in the paper box)
1 whole bulb of garlic
1 lemon, juice of, fresh
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 tablespoons sugar
1 cup margarine
2 tablespoons extra virgin olive oil

Preparation

Clean and debeard mussels and throw away any open ones.
In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
Add salt and pepper, parsley and paprika to the garlic.
Add chicken stock and lemon juice and simmer. (15-20 minutes).
Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
Serve with Italian bread if you like.