Enjoy these sweet, succulent mussels over a warm bed of linguine with tomato and basil sauce.
Oxmoor House JANUARY 2004
Cook linguine according to package directions, omitting salt and fat. 2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.
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