While the wind howls its constant reminder that we live in the great white north, what’s more comforting than a big feed of pasta? This recipe from Iceberg Select™ featuring mussels with linguini will have you warmed from within in no time.
This recipe calls for some white wine but only a small amount so feel free to pair this meal with your own glass on the side!
With this mussel recipe you will forget all about the out of doors and you will be in your own element remembering that winter is about comfort and warmth as much as it is about snow and cold.
- 8 ounces whole-wheat linguine
- ¼ cup extra-virgin olive oil
- 2 large cloves garlic, chopped
- 1 15-ounce can crushed tomatoes with basil
- Big pinch of saffron threads, soaked in 2 tablespoons white wine
- 2 lbs. Iceberg Select™ mussels
- ¾ cup dry white wine
- Big pinch of crushed red pepper
- ¼ teaspoon salt
- Freshly ground pepper to taste
- ¼ cup picked Italian flat fresh parsley
- 1 tablespoon finely grated lemon zest
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
- Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes.
- Add crushed tomatoes and saffron with soaking liquid.
- Bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
- Meanwhile, steam mussels with the wine in a large pot over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
- Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in the crushed red pepper and simmer over medium heat for 1 minute.
- Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels.
- Serve topped with parsley and lemon zest.