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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
Course: Entree
Servings: 4 servings
Author: We are not Martha

Ingredients

  • 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

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 2 Tbsp granulated sugar
  • Juice of one lime

Instructions

  • 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.

Pomegranate Molasses

  • 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.