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Mussels Marinara

This Mussels Marinara recipe uses Olive Oil, Garlic, Red Pepper, and Water. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Clean and debeard mussels, set aside in a colander and drain in the fridge.

2. 2

   Add 3 tablespoons olive oil to a 5 quart dutch oven a nd heat over medium heat.

3. 3

   Add onions and sweat until soft.

4. 4

   Add chopped garlic, red pepper, and black pepper.

5. 5

   Saute briefly.

6. 6

   Add the can of crushed tomatoes, the white wine, water, parsley and basil, stir.

7. 7

   Bring to a boil, then lower heat, covered, to simmer for about 1 hour, stirring occasionally and adjusting heat as needed.

8. 8

   Remove each mussel as it opens to insure tender mussels and discard those that don't open after a reasonable amount of time.

9. 9

   Put opened mussels in a bowl.

10. 10

    Keep warm.

11. 11

    Meanwhile, boil linguine until al dente. Add to the mussel sauce and toss until coated.

12. 12

    Remove the linguine to individual serving bowls. With the additional sauce served on the side.

13. 13

    Serve the mussels family style in a large bowl with crusty bread, salad and grated romano cheese on the side.