Heat oil and butter in a large saucepan over medium heat until it bubbles. Add the garlic, crushed dried chili, and 1 tablespoon of salt and pepper. Stir until the garlic is soft, about 3 to 4 minutes.
Add the wine and boil until it reduces by half, about 4-5 minutes. Then add the mussels and cook with the lid on for another 5-8 minutes. (Discard any mussels that remain closed after 8 minutes).
Meanwhile, cook the linguine or pasta of your choice, reserving ½ cup of the cooking water. Mix the linguine with the mussels and add cheese and herbs. You can add a little water if it is too thick. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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