Mussels Linguine
Ingredients
- 4 pounds Mussels
- ¼ cup olive oil
- 2 cloves garlic finely minced
- 2 onions thinly sliced
- 2 lemons finely sliced
- 1 6oz. can tomato paste
- 1 ½ tbsp oregano
- 1 ½ tbsp basil
- ⅛ tsp red pepper
- 2 (1lb, 13oz) cans Italian tomatoes mashed
- ½ tsp black pepper
- 2 tsp salt
- 2 cups red wine
- 2 pounds linguine
Instructions
- Rinse and de-beard mussels.
- Steam until shells open (approx. 4 minutes), then set aside.
- Sauté onion and garlic in oil in a 6-quart kettle.
- When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, wine, salt, and pepper. Simmer over low heat for 25 minutes with pot covered.
- Remove cover, simmer until sauce thickens.
- Remove top half of shell and add mussels to sauce; cover and cook over medium-high heat just long enough to heat mussels.
- Cook linguine according to directions and toss with 2 tbsp olive oil to prevent sticking.
- Cover linguine with mussels and sauce. Serve immediately.