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Mussels Linguine
This is my all time favorite mussels recipe. If I have company I double the recipe.
Ingredients
- 2 lbs. mussels
- 1/8 cup olive oil
- 1 cloves garlic, finely minced
- 1 onion, thinly sliced
- 1 lemon, finely sliced
- 1/2 of a (6 oz.) can tomato paste
- 1 Tablespoon oregano
- 1 Tablespoon basil
- dash of red pepper (to taste)
- 1 (1 lb., 13 oz.) can Italian tomatoes, mashed
- 1/4 tsp. black pepper
- 1 tsp. salt
- 1 cups red wine
- 1 pound linguine
Methods/steps
- Rinse and de-beard mussels.
- Steam until shells open ( approx. 4 minutes) then set aside.
- Sauté onion and garlic in oil in 6 qt. kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, wine, salt and pepper. Simmer over low heat for 25 minutes with pot covered.
- Remove cover, simmer until sauce thickens. Remove top 1/2 of shell and add mussels to sauce, cover and cook over medium-high heat just long enough to heat mussels.
- Cook linguine according to directions and toss with 1 Tablespoon olive oil to prevent sticking.
- Cover linguine with mussels and sauce.
- Serve immediately.
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