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Mussels Marinara

Western.Chefs's picture
Ingredients
  Mussels in their shells 4 Dozen
  Cornmeal 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, chopped for 1 cup
  Garlic 3 Clove (15 gm), minced
  Crushed red pepper 1⁄4 Teaspoon
  Canned crushed tomatoes 2 Cup (32 tbs), undrained (2 Cups)
  Cooked linguine 1 Pound, drained (Hot)
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. Using a stiff brush, scrub the mussels under cold running water, removing their beards and discarding any mussels that have opened. Half-fill a large bowl with water, stir in the cornmeal, and add the mussels. Let them stand for 15 minutes, to disgorge their sand, then rinse them well.
2. Meanwhile, in a large saucepan, heat the oil over moderately high heat. Add the onion and saute for 5 minutes. Add the garlic and pepper and cook 2 minutes longer or until tender.
3. Stir in the tomatoes with their juices and bring to a boil. Add the mussels, lower the heat, cover, and simmer for 5 minutes or until the mussels open. (Discard any mussels that have not opened.) Fill a large serving bowl with the linguine and ladle the mussels with the sauce over the top. Sprinkle with the parsley and serve with slices of garlic bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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