Published March 1, 1996.
It took very little work to turn mussels into a quick pasta sauce. For our steamed mussel sauce recipe, we simply steamed the mussels in wine, strained the resulting broth to use in a simple sauce, and tossed both with linguine or spaghetti.
This sauce is fairly soupy, so serve it with bread. Use linguine or spaghetti and feel free to substitute littleneck clams for the mussels.
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