| Mussels with Linguine
4 pounds of mussels
1/4 cup of olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, finely sliced
Two 1 pound 13 ounce cans of Italian tomatoes, mashed
One 6 ounce can of tomato paste
1 1/2 tablespoon of oregano
1 1/2 tablespoon of basil
1/8 teaspoon of red pepper
1/2 teaspoon of black pepper
2 teaspoons of salt
1 cup of red wine
2 pounds of linguine |
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Rinse and debeard mussels. Steam until shell open, approximately 4 minutes, then set aside. Sauté onion and garlic in oil in 6-quart kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, wine, salt, and peppers. 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 the linguine according to directions and toss with 2 tablespoons olive oil to prevent sticking. Cover linguine with mussels and sauce. Serve immediately. Makes 8-10 servings.
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