Steam fresh mussels in a fragrant, spicy and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.
INGREDIENTS (for 4 servings):
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pinch crushed red pepper flakes
- 1/4 cup white wine
- 1 pound mussels, cleaned and debearded
- 8 ounces linguini pasta
- 1 lemon - cut into wedges, for garnish
In a large skillet over medium heat, warm oil and saute garlic until transparent.
Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.