Linguine with Mussels

Servings: 4 to 6 » Preparation: 30 mins + 1hr soaking time » Cooking: 30 mins » Level: Easy
{{KB}} Ingredients:
  • 4 lb (2 kg) mussels, in shell
  • 3/4 cup (180 ml) dry white wine
  • 2 cloves garlic, finely chopped
  • 1 fresh red chile pepper, finely chopped
  • 1 tablespoon finely chopped parsley
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 3 lb (1.5 kg) firm-ripe tomatoes, peeled and coarsely chopped
  • Salt
  • 1 lb (500 g) liguine

Procedure:
  1. Soak the mussels in a large bowl of cold water for 1 hour
  2. Pull or scrub off any beards
  3. Bring a large pot of salted water to a boil over high heat
  4. Pour 1/2 (125 ml) of wine into a large saucepan and cook mussels over high heat, shaking the pan occasionally, until open, 5-10 minutes
  5. Discard any that do not open
  6. Remove most of the mussels from their shells
  7. Leave some in the shell to garnish
  8. Saute the garlic, chile, parsley in the oil in a large frying pan over medium heat until the garlic is pale gold, about 2 minutes
  9. Pour in the remaining wine and let it evaporate
  10. Add the tomatoes and simmer over medium heat until they have broken down, about 15 minutes
  11. Season with salt add the mussels and cook for 5 minute more
  12. Meanwhile, cook the pasta in the boiling water until al dente
  13. Drain well, add to the sauce and toss well
  14. Serve hot
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