Blood Orange Mussels with Pomegranate Lime Linguine
Blood oranges, pomegranates, and lime combine with mussels and linguine for a dish that brings a bright and fresh feel to winter!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
- 1 Tbsp olive oil
- 1 medium onions, diced
- 2 cloves garlic, minced
- 24 oz. (2 bottles) blood orange beer (I recommend UFO, but if you can't find blood orange beer, use any citrus)
- 2 lbs. mussels, cleaned and debearded
- 3 Tbsp unsalted butter
- Zest of 1 blood orange
- Zest of 1 lime
- 1 lb. linguine
- 1/2 cup Pomegranate Molasses (recipe below)
- 1/3 cup pomegranate arils for garnish
- 1 blood orange, sliced, for garnish
- 2 cups pomegranate juice
- 2 Tbsp granulated sugar
- Juice of one lime
Heat olive oil in a large saucepan or dutch oven over medium heat.
Add onion and garlic and sauté until onion softens, about 2 to 3 minutes.
Add the blood orange beer to the saucepan and bring mixture to a boil. Then reduce to a simmer and add the mussels to the pot.
Cover pot and let the mussels cook until the shells open, about 4 to 6 minutes.
Add 2 Tbsp butter, blood orange zest, and lime zest to the pot and stir to combine, reserving a little bit of the orange and lime zest for garnish.
Transfer mussels with a slotted spoon to a separate bowl, discarding any mussels that didn't open. Spoon cooking liquid over the mussels.
While the mussels are cooking, bring a pot of lightly salted water to a boil. Add linguine to pot and let pasta cook until al dente.
Drain pasta and return to pot with 1 Tbsp butter and pomegranate molasses. Stir well to combine.
Serve linguine in bowls and top with mussels, some of the cooking liquid, pomegranate arils, blood orange slices, and additional zest.
Combine pomegranate juice with sugar and lime juice in a medium saucepan and bring to a simmer.
Reduce the mixture until a very thick syrup forms, about 20 minutes. The mixture should coat the back of a spoon.
Pour into a mason jar or bowl to cool to room temperature.