Cinema Paradiso: Cozze Marinara (Steamed Mussels w/Tomato, Garlic, Shallot & Basil) with Linguine

Serves 4

3 1/2 cups cooked linguine

2 tablespoons olive oil

1 cup finely chopped shallots

4 garlic cloves, minced

3 cups chopped tomatoes

2/3 cup dry Italian white wine

3 tablespoons chopped fresh flat-leaf parsley

1/2 cup chopped fresh basil

1 tablespoon dried oregano

1/2 teaspoon crushed red pepper

2 teaspoons salt

1 teaspoon black pepper

2 pounds fresh mussels, scrubbed and debearded

Parmesan cheese, for topping

Cook linguine as per package instructions. Drain and reserve.

Pick through mussels and discard any that are opened. Before you toss, tap them a few times to see if they close. If they don't they are already dead and do not use. Keep on ice or in ice cold water until ready to use.

Heat oil in a large stockpot over medium-high heat. Add shallots and garlic, sauté for 3 minutes. Add tomato through black pepper and continue to cook, stirring for about 3-5 minutes.

Add the mussels. Cover and cook 10 minutes or until mussels open. Shake the pot a couple of times to stir them up. When done, adjust seasonings.

Serve either family style in one bowl or divide into four bowls. Serve with crusty (garlic) bread and freshly grated Parmesan cheese.

Original Post Found Here: http://chef-du-cinema.blogspot.com/2012/04/class-cinema-paradiso.html

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