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Mussels Marinara

Healthycooking's picture
  Olive oil 1 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Chopped tomato 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped fresh flat leaf parsley 1⁄3 Cup (5.33 tbs)
  Chopped fresh basil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Bay leaves 2
  Fresh mussels 5 Pound, scrubbed and debearded (About 100 Mussels)
  Cooked linguine 5 Cup (80 tbs), hot (10 Ounces Uncooked Pasta)

Heat oil in a large stockpot over medium-high hear until hot.
Add onion and garlic; saute 3 minutes.
Add tomato and next 7 ingredienrs; cook over medium heat 5 minutes.
Add mussels; cover and cook 10 minutes or until mussels open.
Discard bay leaves and any unopened shells.
Place 1 cup linguine in each shallow bowl.
Remove mussels from tomato mixture, using a slotted spoon.
Place mussels over pasta in each bowl.
Spoon tomato mixture over each serving.
Garnish with basil sprigs, if desired.

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