Wednesday, January 12, 2011

Mussels in Tomato and Garlic

Prepared Jan 12, 2011. The mussels were "buy one, get two". Had to try it.
2 1-pound packages frozen mussels in tomato and garlic sauce, defrosted
4 strips thick bacon, coarsely chopped
2 cloves garlic, sliced
1/4 t crushed red pepper

3/4 c white wine
28 oz container prepared marinara sauce, or 1 c fresh tomato, chopped + 12 oz seafood stock
reserved pasta water, as needed
1 lb linguine, cooked al dente

olive oil to taste
In a 6-qt saucepan, fry the bacon until crisp. Remove to paper towels to drain. Discard all but 1 T of the bacon fat, reheat the pan, and add the garlic. Heat until fragrant; add the wine, and reduce by half. Next, add defrosted mussels, the bacon, the pepper, and the sauce. Stir well, and cover. Steam about 5 minutes over medium heat. Add the drained pasta to the sauce, mix, and add pasta water as necessary to adjust thickness. Heat through a few minutes. Dress with additional olive oil. Serve with Parmesan cheese. Serves four to six.

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