Marinara Sauce with Mussels and Parsley

recipe

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 606
Caloriesfromfat 12 %
Fat 8 g
Satfat 0 g
Cholesterol 43 mg
Sodium 1,222 mg
Carbohydrate 106 g
Fiber 6 g
Sugars 12 g
Protein 29 g

Ingredients

1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
16 ounces linguine
1 pound cleaned mussels
1/2 cup fresh flat-leaf parsley, chopped

Preparation

Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Add the mussels. Cover and cook until the mussels open, 4 to 6 minutes. Remove and discard any that don't open.

Meanwhile, cook the linguine according to the package directions. Add the linguine and the parsley to the sauce and toss.

Note:

Sara Quessenberry,

September 2006
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