Linguine With Mussels

Ingredients

3 quarts mussels

1 teaspoon salt

3 tablespoons olive oil

Scrub the mussels well, rinsing several times under cold water.

Place them in a large pot with 1 cup hot water, cover the pot and steam until the mussels are opened.

Lift out mussels and set aside.

Strain their liquid into a bowl.

Reserve 12 mussels in their shells. Remove the rest from the shells and add them to the strained liquid.

Saute garlic in oil until soft.

Add tomatoes, breaking them up with a wooden spoon as they cook.

Add marjoram, salt and pepper, and simmer, covered, for 20 minutes.

Add the shelled mussels and the strained liquid and simmer for another 10 minutes, stirring often until the sauce thickens.

Cook the pasta al dente, drain, and place in a warm bowl.

Pour half of the mussel sauce over the linguine and toss.

Serve in hot rimmed soup bowls with another spoonful of sauce over each serving and 2 open mussels in their shells atop.

4 servings.

Tuesday, May 31, 2011 - 9:27pm

Batya