Linguine with Mussels
By
Linda Kauppinen
@cyrene
1
If you love Muscles and you love Pasta, then you will most likely love this recipe! I had found this recipe some time back and use it whenever I am having a hankering for shellfish! I love the flavor combination of this recipe.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
2 Servings
Prep:
30 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
2 tspolive oil
-
1/2 cfennel bulb, chopped
-
1/2 conion, finely chopped
-
2 clovegarlic, minced
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1 cfresh tomatoes, diced
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1 cdry vermouth
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3 Tbspfresh parsley, chopped
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1 Tbsptomato paste
-
1 tspfresh thyme leaves
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1/4 tspsalt
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1/8 tspground red pepper
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28fresh mussels, scrubbed and debearded
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2 Tbspwater
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2 tspcornstarch
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2 chot cooked linguine (about 4 ounces uncooked pasta)
How to Make Linguine with Mussels
- Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
- Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.
- Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.
