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
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

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!

Course: Entree
Cuisine: American
Keyword: Beer, grapefruit, Mussels
Servings: 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
  • 1/2 cup freshly squeezed grapefruit juice
  • 1 tsp grapefruit zest
  • 1/4 cup grated parmesan cheese
Instructions
  1. Heat olive oil in a large saucepan or dutch oven over medium heat.

  2. Add shallots and garlic to saucepan and sauté, stirring until they just begin to color, about 2 to 3 minutes. 

  3. 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.

  4. Add 2 Tbsp butter and 1/2 Tbsp parsley to the pot and stir to combine.

  5. With a slotted spoon, transfer mussels to separate bowl. Spoon (or pour) some of the cooking liquid over the mussels.

  6. 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.

  7. Add in grapefruit juice, grapefruit zest, and the remaining 1/2 Tbsp parsley.

  8. Serve linguine in bowls and top with mussels and grated parmesan cheese. Add grapefruit wedges for garnish.