Mussels Marinara with Linguine
Can be an appetizer or a main course
24 fresh mussels
4 garlic cloves, minced finely
zest of one orange
1 tablespoon lemon juice
1 cup white table wine
1/4 cup olive oil
1 pinch cinamon
1 onion, minced
1 stalk celery, minced
4 large tomatoes, cut into small dice, or a 28 oz. whole canned tomatoes, crushed by hand
1 -2 tablespoons tomato paste
1 sprig oregano
1/2 tsp. sea salt
1/4 tsp. ground pepper
1/4 tsp red pepper flakes
5 oz linguine, cooked and drained
2 tablespoons butter
1/4 cup freshly grated parmesan cheese
YIELD: 2 as a main course, 6 as appetizers
COURSE: Appetizers Tapas Meze
- Rinse, trim beards if any, and scrub mussels under cold running water, discarding any broken shells.
- Add 1/8 cup olive oil to large pot and saute onion, celery, garlic until limp, then add zest, lemon juice, wine, cinnamon, tomatoes, oregano, tomato paste, sea salt, and red pepper, and bring to a boil.
- Add mussels and steam until all are opened about 10-12 minutes max. Place 1 cup cooked pasta in each serving bowl, and top with 1 tablespoon butter and 1 tablespoon grated cheese.
- Scoop mussels and broth on top and surrounding pasta. Top with drizzle of olive oil and remaining grated cheese, and serve with crusty bread for dipping into the broth.