Braised Mussels with Tomato-Garlic Sauce
- Total Time
If a fra diavolo-style sauce appeals to you, simply step up the heat in this dish by adding 1/4 teaspoon of crushed red pepper along with the diced tomatoes.
olive oil1 Tbsp
uncooked red onion(s)1 medium, chopped
garlic clove(s)4 clove(s), medium, minced
white wine½ cup(s), dry
canned diced tomatoes1 cup(s), with Italian herbs variety
basil¼ cup(s), fresh, chopped
fresh parsley2 Tbsp, fresh, chopped
uncooked shelled mussels1 ½ pound(s), scrubbed and debearded
uncooked linguini3 oz
- Preheat the oven to 425°F.
- Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add the tomatoes; bring to a boil. Reduce the heat and simmer about 2 minutes. Add the wine; bring to a boil. Reduce the heat and simmer about 1 minute. Remove the skillet from the heat and stir in the basil and parsley.
- Add the mussels to the skillet, spooning the sauce over them. Cover the skillet loosely with foil and place in the oven. Bake until the mussels open, 15–18 minutes. Discard any mussels that do not open.
- Meanwhile, bring a pot of lightly salted water to a boil. Add the linguine and cook according to package directions; drain. Toss the pasta immediately with about 1/2 cup of the sauce from the skillet, then turn onto a warm platter. Top with the remaining sauce and mussels and serve at once. Yields 1 cup pasta with sauce and 2 cups mussels in shells per serving.