Pasta With Mussels
Serving suggestion: pairs beautifully with sweet white wines like leftover Riesling
Ingredients (4 servings):
14.5 oz can tomatoes
3 garlic cloves; 1 crushed, 2 minced
1 shallot, chopped
1/2 c Riesling
2 lbs mussels, rinsed and de-bearded
2 tbsp olive oil
1/4 tsp red pepper flakes
2 tsp chopped fresh thyme
Pinch sugar
Salt
3/4 lb linguine
Chopped parsley
Parmesan cheese, optional garnish
Method:
Puree tomatoes. Combine crushed garlic and shallot with wine. Boil and add mussels. Cover and cook 2-4 minutes until mussels open. Remove half of mussels from shells; leave others intact. Reserve 1/2 c strained mussel broth.
Heat olive oil, minced garlic and red pepper for 1 minute. Add tomatoes, thyme and sugar. Cook 5-10 minutes then add mussel broth and simmer.
Add all mussels into sauce. Cook linguine, toss with mussels and parsley.