Braised mussels with tomato-garlic sauce
Uncooked red onion(s)
1 medium, chopped
4 medium clove(s), minced
½ cup(s), dry
Canned diced tomatoes
1 cup(s), with Italian herbs variety
¼ cup(s), fresh, chopped
2 Tbsp, fresh, chopped
Uncooked shelled mussels
1½ pound(s), scrubbed and debearded
- 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.