Mussels Marinara With Penne Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Steps:

• 1. In a stockpot, simmer the wine with the garlic, basil, red pepper flakes, & parsley, then add the marjoram & oregano. Stir once to blend all the ingredients.
• 2. Add the mussels to the pot along with the onion & tomatoes. Cover & let simmer until the mussels open, about 8 minutes. Discard any that do not open.
• 3. Season the broth with the salt & pepper, then add the cornstarch & whisk until slightly thickened. Plate the warm pasta & serve the mussels & sauce on top.

Steps:

• If using live mussels, dump into colander and rinse well.
• Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
• Remove any"beards" remaining.
• Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
• Bring to a boil over medium heat, stirring occasionally.
• Mussels are done when the shells open up (discard any that remain shut).
• If using frozen mussels, cook until completely heated through.
• Serve over linguine with crusty bread to sop up the juice.
• Accompany with remaining wine and a salad.

Steps:

• Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
• You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
• Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain and toss with the mussels marinara. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.