Mussels steam in about five minutes and are an excellent choice for a quick supper. You can often buy them (scrubbed clean with the beards mostly removed) in 2-lb (1 kg) bags in the fish section of the supermarket.
Ingredients
- 1 tbsp (15 mL) extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each hot pepper flakes and pepper
- 1 can (28 oz/796 mL) tomatoes
- 1/3 cup (75 mL) dry white wine or vegetable stock
- 2 lb (1 kg) mussels
- 1 lb (500 g) linguine
- 1/4 cup (50 mL) chopped fresh parsley
Steps
- In large shallow Dutch oven, heat oil over medium heat; cook garlic, salt, hot pepper flakes and pepper until fragrant, about 30 seconds. Add tomatoes and wine, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.
- Meanwhile, rinse mussels and remove any beards; discard any mussels that do not close when tapped. Add mussels to pan; cover and cook, shaking pan occasionally, until mussels open, about 5 minutes. Discard any mussels that do not open.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.
