Mussels With Linguine
Print This Recipe
INGREDIENTS 4 pounds mussels
1/4 cup olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, finely sliced
1 (6-ounce) can tomato paste
1-1/2 tablespoons oregano
1-1/2 tablespoons basil
1/8 teaspoon red pepper
2 (1 pound, 13-ounce) cans Italian tomatoes, mashed
1/2 teaspoon black pepper
2 teaspoons salt
2 cups red wine
2 pounds linguineRinse and debeard mussels. Steam until shells open ( approximately 4 minutes) then set aside.
Sauté onion and garlic in oil in 6-quart 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 2 tablespoons olive oil to prevent sticking. Cover linguine with mussels and sauce. Serve immediately.
Makes 8 to 10 servings