Instructions

1. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
2. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
3. Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and Parmesan cheese) in a large covered sauce pan on medium-high heat.
4. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir sauce and mussels to coat in sauce.
5. When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.
6. Serve topped with a pinch of fresh basil, Parmesan cheese, and 6-7 mussels.