Prep 5 mins
Cook 10 mins
This dish seems fancy and elegant, but it's incredibly inexpensive and easy to make!
- 1 (2 lb) baglive mussels (I've found that frozen mussels work great too, though a bit more expensive)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄4 cup olive oil
- 1⁄2-3⁄4 cup red wine (inexpensive jug wine is fine)
- 1 -3 garlic clove, grated or chopped
- salt and pepper, to taste
- hot cooked linguine
- 1 loaf crusty bread
- If using live mussels, dump into colander and rinse well.
- Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
- Remove any"beards" remaining.
- Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
- Bring to a boil over medium heat, stirring occasionally.
- Mussels are done when the shells open up (discard any that remain shut).
- If using frozen mussels, cook until completely heated through.
- Serve over linguine with crusty bread to sop up the juice.
- Accompany with remaining wine and a salad.
This is a great basic recipe for mussels. I too like to add more garlic, and spices to kick up the flavor, but to say that a Jarred sauce of any kind would be better than homemade is just ludacris. Thanks for posting, I am making it again tonight!
Super easy and a wonderful dish. I did add a few seasonings to spice it up a bit. I used a cup of chardonnay instead of a red. Just love sopping up that broth with the crusty bread. Thanks so much for the recipe.
Disappointing. The mussels were mushy and flavorless, and the "sauce" lacked character. Would have been better with a jarred marinara sauce...