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Mussels Sauce Recipe

Mussels Sauce Recipe
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Ingredients

  • salt and black pepper
  • two 9 ounce packages fresh linguine
  • one 12 to 16 ounce jar roasted red peppers, drained and halved
  • 3 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 3 to 4 cloves garlic, grated or finely chopped
  • 1⁄2 teaspoon crushed red pepper
  • 1 cup dry white wine
  • one 14.5 ounce can crushed fire-roasted tomatoes
  • 36 mussels (about 2 pounds), debearded

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. While the pasta is working, using a food processor, puree the roasted peppers. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium high heat.
  2. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper.
  3. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
  4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta along side the mussels.
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