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Recipe for :

Mussels Marinara

This recipes comes from and was contributed by Cathi-Anne Totaro.


3 dozen mussels cleaned and de bearded
3 tablespoons olive oil
1 medium onion diced
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon cracked fresh black pepper or 1/8 teaspoon ground black pepper
1 can crushed peeled tomatoes
1/2 cup white drinking wine
1/2 cup water
1/4 cup parsley
1 teaspoon basil
1lb linguine cooked al dente

Clean and debeard mussels, set aside in a colander and drain in the fridge. Add 3 tablespoons olive oil to a 5 quart Dutch oven a and heat over medium heat. Add onions and sweat until soft. Add chopped garlic, red pepper, and black pepper. Sauté briefly.

Add the can of crushed tomatoes, the white wine, water, parsley and basil, stir. Bring to a boil, then lower heat, covered, to simmer for about 1 hour, stirring occasionally and adjusting heat as needed.

Add mussels and simmer gently until they open. Remove each mussel as it opens to insure tender mussels and discard those that don't open after a reasonable amount of time. Put opened mussels in a bowl. Keep warm.

Meanwhile, boil linguine until al dente. Add to the mussel sauce and toss until coated. Remove the linguine to individual serving bowls. With the additional sauce served on the side.

Serve the mussels family style in a large bowl with crusty bread, salad and grated Romano cheese on the side.

Serves 4

Shirley Cline