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Italian Mussels with Linguine
Number of Servings: 10 Rate this Recipe: |
Ingredients
- 5 lb fresh cultured blue mussels
- 1⁄4 cup olive oil
- 2 clove garlic, minced
- 2 onions, thinly sliced
- 2 can (28 oz/796 ml) tomatoes, mashed
- 1 can (5.5 oz/156 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
- Scrub and rinse fresh blue mussels in tap water.
- Sauté onion and garlic in oil until golden brown in a large pot.
- Add next eight ingredients and simmer in covered pot over low heat for 30 minutes.
- Add wine and simmer uncovered for another 20 minutes.
- Add fresh blue mussels to sauce, cover and cook over medium high heat until mussels open (approximately 10 minutes).
- Prepare linguine according to package directions, 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.
- Serve immediately.
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