LINGUINE WITH MUSSELS

Linguine with Mussels image

Provided by Linda Kauppinen

Categories Seafood

Time 45m

Number Of Ingredients 15

Previous Next

2 tsp olive oil
1/2 c fennel bulb, chopped
1/2 c onion, finely chopped
2 clove garlic, minced
1 c fresh tomatoes, diced
1 c dry vermouth
3 Tbsp fresh parsley, chopped
1 Tbsp tomato paste
1 tsp fresh thyme leaves
1/4 tsp salt
1/8 tsp ground red pepper
28 fresh mussels, scrubbed and debearded
2 Tbsp water
2 tsp cornstarch
2 c hot cooked linguine (about 4 ounces uncooked pasta)

Steps:

1. Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
2. Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.
3. Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.