Subscribe now for full access. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Add tomatoes, thyme or marjoram (or both), and sugar. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Pour in the broth (stock), cover with the lid, and cook for 5 minutes, shaking the pan from time to time until all the mussels are opened. Drain and transfer to a large serving bowl. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Cook al dente, following the directions on the package. Info. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. 3. You can make this through Step 6 an hour or 2 before you cook the pasta. me and boyfie liked it a lot. Ladle the pasta and any juices into bowls and serve immediately. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. 1. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. Wouldn t change anything on this recipe. First, clean the mussels by scrubbing any dirt and barnacles from the shells, removing the strands of … EatingWell may receive compensation for some links to products and services on this website. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. Don’t tell anyone we told you that though! It will keep in an airtight container for several years. It was originally designed to function as a woodworking tool (called a carpenter's rasp). Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. It's the right tool when you want fluffy, very fine citrus zest. My boyfriend and I both thought this was very good. Cook pasta according to package directions. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. https://www.foodnetwork.ca/seafood/photos/marvelous-mussel-recipes I will definitely make it again! Discard any mussels that remain closed. Just finished enjoying this yummy recipe. Simply cook the mussels according to the package directions, then toss through the cooked pasta. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Ladle about half the sauce over the pasta and toss to coat. Everything you need for a delicious feast. And, when you donate, you'll become a member of The Splendid Table Co-op. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Tips: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. I sauteed mushrooms shallots and garlic before adding the tomato sauce. Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Look for a flat noodle like tagliatelle, fettuccine or linguine. We rely on you to do this. The information shown is Edamam’s estimate based on available ingredients and preparation. Meanwhile, heat oil in a large saucepan over medium heat. Cook, stirring frequently, until thickened slightly, about 5 minutes. Mussels over linguine with garlic butter sauce is a combination of my usual mussels recipe, which is essentially steamed mussels in white wine, garlic, butter, fresh herbs, and cream, plus a simple pasta sauce made with fresh basil, olive oil, garlic, and parmesan cheese (essentially pesto ingredients, minus the pine nuts). Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl.