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Italian Mussels with Linguine

Mpasta&rice4

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5
prepare
cook
10
serves

INGREDIENTS

5 lb. fresh cultured blue mussels
1⁄4 cup olive oil
2 garlic cloves, minced
2 onions, thinly sliced
56 oz./1600g canned tomatoes, mashed
11 oz./300 ml) tomato paste
2 lemons, thinly sliced
1⁄8 tsp. cayenne pepper
2 tsp. dried basil
2 tbsp. oregano
1⁄2 tsp. black pepper
1 tsp. salt
2 cup red wine
2 lb. linguine

INSTRUCTIONS

  1. 1
    Scrub and rinse fresh blue mussels in tap water.
  2. 2
    Sauté onion and garlic in oil until golden brown in a large pot.
  3. 3
    Add next eight ingredients and simmer in covered pot over low heat for 30 minutes.
  4. 4
    Add wine and simmer uncovered for another 20 minutes.
  5. 5
    Add fresh blue mussels to sauce, cover and cook over medium high heat until mussels open (approximately 10 minutes).
  6. 6
    Prepare linguine, tossing with 2 tbsp. (25 ml) olive oil to prevent sticking. Arrange linguine on a large tray, top with cooked fresh blue mussels in tomato sauce.
  7. 7
    Serve immediately.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: NS Agriculture Fisheries and Aquaculture

recipe search tags

preparation methods
Meals/Courses
cuisines European, Italian
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