@tyler.yan: Today’s lunch was mussels and marinara over gluten-free linguine, a whole head of roasted garlic with toasted baguette slices and a side arugula salad. Easy Mussels & Marinara Over Gluten-Free Linguine Ingredients 1 box gluten-free linguine 2 pounds fresh mussels, cleaned and debearded 2 tablespoons butter 4 cloves garlic, minced 2 tablespoons chopped fresh parsley, plus more for garnish ½ cup dry white wine 1 to 1½ cups marinara sauce, divided Freshly shaved Parmesan cheese, for serving (optional) Instructions Cook the gluten-free linguine according to package directions. Drain and set aside. While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the garlic and parsley and sauté for about 1 minute, just until fragrant. Pour in the white wine and bring it to a gentle simmer. Add the mussels to the pan and cover with a lid. Steam for 5–7 minutes, or until the mussels open. Discard any that remain closed. Stir about ½ cup of the marinara sauce into the mussels and cooking liquid. Let everything simmer for 1–2 minutes to blend the flavors. Toss the cooked linguine with the remaining marinara sauce until evenly coated. Finish with freshly grated Parmesan cheese and a sprinkle of fresh parsley.

Tyler Yan

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Region: US

Wednesday 03 June 2026 17:42:35 GMT