Linguine alle Cozze in Bianco

This was a really nice dish, only that it was too salty. DB had put the mussels in a bowl of salt water before they were cooked, as instructed, and this was all the salt added - use normal tap water instead! Mussels are salty enough by themselves.

However, the result (apart from the saltiness) was so nice that it actually has the potential for a 5 star rating when done well. DB would suggest serving it as an elegant starter, possibly using shrimps too, and really liked that the recipe taught him to make a real good Pasta Marinara.

I had hoped that this would be a quick, ideal midweek supper dish - I should have known better, cleaning the mussels always takes a while, and in this instance, the sauce needed quite some time until it was reduced. But well, I can't blame the book for my expectations, right?