I love weekends because it’s my time to unwind and cook fresh meals. On Saturday or Sunday morning, I usually go the grocery store to shop for fresh food to cook for lunch. This is the perfect time to buy and cook fresh fish. I love fish! I always try to buy it fresh, wild caught and local to cook right away. I don’t want to lose the freshness of the fish by leaving it in the fridge for too long.
Today I am going to share one of my favorite recipes: linguine and mussels.
- 4 tomatoes on the vine, diced
- 2 garlic cloves, minced
- 2 lbs. mussels, rinsed and scrubbed
- 2 Tbsp. extra-virgin olive oil
- 1 lb. linguine
- ½ cup chopped Italian parsley
- Salt to taste
- Black Pepper to taste
In a wide skillet or saucepan combine minced garlic and olive oil. Let it cook until the garlic becomes a yellow color. Be careful to not burn it. Then add parsley, diced tomatoes, salt and pepper. Cook for about 10 minutes.
Meanwhile, rinse and clean the mussels. You don’t need to scrub the mussels, just make sure to buy mussels that have been previously cleaned and scrubbed. Then place the mussels in a large pot, cover them and let them cook until they open up. Do not add any water as the mussels will release their own liquid. Remove from the stove and let them cool.
Then with a strainer drain the mussels and keep the liquid. Add the liquid to the tomato sauce. Remove the mussels from the shells (keep a few mussels in their shells to use later to decorate your dish). Bring large pot of water to boil to cook linguine. Add salt when the water is boiling.
In the meantime add the mussels to the tomato sauce. Cook for an additional 5 min careful to not overcook the mussels.
Cook linguine in the boiling water. Check the cooking time on the pasta box and cook the linguine only for half the time required. Then drain the pasta and add it to the tomato and mussels sauce. Cook everything together until linguine is al dente.
Once linguine is al dente, remove from the stove, add the remaining parsley and serve right away!