- 1 onion, chopped
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup bottled clam juice
- 1/2 cup water
- 36 mussels (preferably cultivated), scrubbed and the beards pulled off
- 1/2 cup heavy cream
- 2 small bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 3 cups)
- 1 pound linguine
- In a kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, add the wine, the clam juice, and the water, and bring the mixture to a boil. Add the mussels, steam them, covered, for 2 minutes, or until they are opened, transferring them with tongs as they open to a bowl, and discard any that are unopened. Let the mussels cool until they can be handled and remove them from their shells, discarding the shell.
- Boil the liquid remaining in the kettle until it is reduced to about 1 cup, add the cream, and simmer the sauce, stirring occasionally, for 3 minutes, or until it is thickened. Stir in the arugula, the mussels with any liquid that has accumulated in the bowl, and salt and pepper to taste. In a kettle of boiling salted water boil the linguine until it is al dente, drain it well, and transfer it to a large bowl. Add the mussel mixture and toss the mixture well.