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Grapefruit Shandy Mussels with Grapefruit Linguine -- Grapefruit Shandy Mussels with Grapefruit Linguine is the "eat on the deck" summer meal you've been waiting for. Mussels and pasta packed with a citrus punch! | wearenotmartha.com

Grapefruit Shandy Mussels with Grapefruit Linguine

Grapefruit Shandy Mussels with Grapefruit Linguine is the "eat on the deck" summer meal you've been waiting for. Mussels and pasta packed with a citrus punch!
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Course: Entree
Cuisine: American
Keyword: Beer, grapefruit, Mussels
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 8 servings
Author: Sues

Ingredients

  • 1 Tbsp olive oil
  • 1 shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 24 oz. (2 bottles) Grapefruit Shandy
  • 2 lbs. mussels, cleaned and beards removed
  • 4 Tbsp unsalted butter, divided
  • 1 Tbsp chopped parsley, divided
  • 1 lb. linguine
  • ½ cup freshly squeezed grapefruit juice
  • 1 tsp grapefruit zest
  • ¼ cup grated parmesan cheese

Instructions

  • Heat olive oil in a large saucepan or dutch oven over medium heat.
  • Add shallots and garlic to saucepan and sauté, stirring until they just begin to color, about 2 to 3 minutes. 
  • Add the grapefruit shandy to the pot and bring to a boil. Reduce to a simmer and add the mussels to the pot. Cover and let the mussels cook until the shells open, about 4 to 6 minutes.
  • Add 2 Tbsp butter and ½ Tbsp parsley to the pot and stir to combine.
  • With a slotted spoon, transfer mussels to separate bowl. Spoon (or pour) some of the 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 remaining 2 Tbsp butter.
  • Add in grapefruit juice, grapefruit zest, and the remaining ½ Tbsp parsley.
  • Serve linguine in bowls and top with mussels and grated parmesan cheese. Add grapefruit wedges for garnish.
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