Cooking mussels always intimidated me, but last week the lovely fish guy at whole foods assured me I’d be okay.
With that, the hubs and I decided it was time to tackle then for dinner this Saturday night.
This recipe is easy and tasty, and the mussels came out PERFECT.
- ¼ cup olive oil
- ½ onion, chopped fine
- ½ shallot, chopped fine
- 3 cloves garlic, minced/grated
- 3 tablespoons chopped fresh parsley
- 2 cups canned tomatoes in thick sauce,
- 1 cup fresh tomatoes cute into 1 inch pieces
- 1/8 teaspoon dried thyme
- 1/4 teaspoon dried red-pepper flakes
- 1 fistful of linguine
- 2 lbs fresh mussels
First of all, I wanted to share these awesome new gadgets I got at the St. Louis Home and Garden Show last weekend. The garlic set came with a small ceramic plate, a silicon garlic peeler and a small brush.
The silicone tube worked like a charm, though it took me a few tries to get the hang of it. Put the garlic in, push and roll fast, and viola – perfectly peeled garlic.
Next you take the perfectly peeled garlic clove and run it back and forth over the serrated ceramic plate, which easily grates the garlic.
Then use the little brush to scoop all of the garlic into a nice little pile.
Once you chop and prep all your ingredients, start by boiling some water for your pasta. Throw in a nice pinch or two of salt.
In another large pot, heat the oil over moderately low heat.
Add the onion, shallot and garlic and cook until the onion is translucent, about 5 minutes. Stir occasionally.
Stir in the parsley, canned tomatoes, fresh tomatoes, thyme, red-pepper flakes, salt and pepper to taste. Use a spatula to break the canned tomatoes into small pieces. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
With about 10 minutes left on the sauce, add the pasta to the water. Once it is cooked to a nice Al Dente, strain it, and throw it back into the pot to stay warm. Drizzle a little bit of olive oil on the pasta, and toss.
Add the mussels to the pot, gently tossing into the sauce. Cover; bring to a boil.
Cook for about 3 minutes, shaking the pot occasionally, just until the mussels open, about 3 minutes.
Remove the open mussels one at a time, starting with the most opened ones. Put all of the muscles into a bowl on the side.
In your pasta bowls, place the pasta, and divide the remaining sauce.
Top with your steaming hot, delicious mussels.