linguine with mussels
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.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
2 Servings
Ingredients
- 2 teaspoons olive oil
- 1/2 cup fennel bulb, chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh tomatoes, diced
- 1 cup dry vermouth
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 28 - fresh mussels, scrubbed and debearded
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
How To Make linguine with mussels
-
Step 1Heat 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.
-
Step 2Remove 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.
-
Step 3Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes