2 dozen mussels
6 cloves of garlic, smashed and chopped
1 eschalott chopped
1/3 cup of Olive Oil. Not extra virgin. That's too strong for this dish.
1/4 stick of unsalted butter
1 oz. of Blues Habanera Reserve Hot Sauce
1 pinch of Sea Salt
3 to 4 twirls from a pepper mill
3 sprigs of fresh thyme
1/3 cup of White Wine
Shaved reggiano parmesan
Using a saute pan, pleace oil on high heat. when hot, add garlic and
eschlotts. Turn heat to medium. After one minute add white wine, and add the rest
of the ingredients. Cover for 3 minutes. Then uncover and reduce liquid. This will be a
liquid sauce (broth). Put linguini in a bowl. Surround it with mussels, then pour the sauce
over it. Top it off with shaved parmesaun. Mussels are cheap, and this is a meal!