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Ingredients
Serves 2 to 4
2 pounds mussels,
scrubbed and debearded
6 tablespoons olive oil
1/3 cup minced scallions
or onions
1 large clove garlic, minced
1⁄2 cup dry white wine
1 pound
linguine
1 cup crushed tomatoes with juices (canned)
2 tablespoons
butter
2 tablespoons finely chopped fresh parsley
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![Dinner for your Valentine]()
Linguine with Mussels
This dish can be made with New Zealand mussels or
farmed mussels from New England (both New Zealand mussels and farmed mussels are
available frozen in some supermarkets and fish stores). Or, you can use fresh,
live mussels.
1. Scrub the mussels and set aside.
2. Heat 4 tablespoons of the oil in a large skillet over low
heat. Add scallions and cook until softened, about 5 minutes. Add garlic and
cook 1 minute. Add wine, increase heat to high, and boil 1 minute. Bring a large
pot of salted water to a boil. Add the linguine and cook for 8 minutes or until
al dente.
3. Add tomatoes and their juices
and the remaining 2 tablespoons olive oil and the mussels to the skillet, lower
heat, and simmer about 5 minutes while the linguine cooks. Cook only until
mussels open and are cooked through; do not overcook.
4. Drain linguine, reserving 1⁄2 cup of the cooking water. Return
the drained linguine to the dry pasta pot and toss gently with the butter. Add
the pasta cooking water to the mussels and stir gently to mix.
5. To serve, place the pasta on a large platter, top with the
mussels and the sauce, and sprinkle with parsley. Serve immediately; no Parmesan
cheese necessary.
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