Mussels Marinara

Recipe by HollyLQuinn
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
  • 1
    (14 1/2 ounce) can diced tomatoes, undrained
  • 14
  • 12 - 34
    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
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DIRECTIONS

  • 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.
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