Mussels Marinara

Name: Mussels Marinara
Yield: 4-6 servings
Cuisine: American
Ingredients: 1/2 tablespoon salt and water to cook the pasta; 8 ounces linguine- cook by the package directions; 1/2 of an onion -- finely diced; 1/2 each jalapeno -- finely diced (with seeds makes spicier -Your choice:); 3-4 cloves garlic -- finely chopped; 4 each mushrooms sliced; 1/2 pint grape tomatoes- quartered- or a cup of diced tomatoes; 1 ounce olive oil; 1/4 teaspoon dry,thyme; 1/4 teaspoon dry,oregano; 1/4 teaspoon pepper; 1 teaspoon salt; 1 1/2 teaspoon sugar (If you like a slightly sweeter sauce adjust at the end:); 1 cup clam juice; 1-1 1/2 pounds mussels cleaned - no dead ones; 2 cups tomato sauce; 1 ounce basil - fine chiffonade/ribbon cut; as needed Parmesan

@chefcraig @chefcraigswoodcrafts

Falls Church

Important !! Always buy Fresh Live Shellfish from a reliable source.

@chefcraig @chefcraigswoodcrafts

Falls Church

Important !! Always buy Fresh Live Shellfish from a reliable source.

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Ingredients

4-6 servings

1/2 tablespoonsalt and water to cook the pasta
8 ounceslinguine- cook by the package directions
1/2of an onion -- finely diced
1/2each jalapeno -- finely diced (with seeds makes spicier -Your choice:)
3-4 clovesgarlic -- finely chopped
4each mushrooms sliced
1/2 pintgrape tomatoes- quartered- or a cup of diced tomatoes
1 ounceolive oil
1/4 teaspoondry,thyme
1/4 teaspoondry,oregano
1/4 teaspoonpepper
1 teaspoonsalt
1 1/2 teaspoonsugar (If you like a slightly sweeter sauce adjust at the end:)
1 cupclam juice
1-1 1/2 poundsmussels cleaned - no dead ones
2 cupstomato sauce
1 ouncebasil - fine chiffonade/ribbon cut
as neededParmesan

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Steps

1

Clean mussels- they should be closed, and if anything is hanging off pull and cut seaweed or beard. If open tap on counter three or four times to see if it closes. If it stays open throw it away. Dead shellfish will make you very sick.
2

Place a 4 quart pot on and fill with 2 quarts of water and bring to a boil add a 1/2 tablespoon of salt
3

In a 4 quart pot, cook off pasta and set aside
4

Add the thyme,oregano, pepper, salt, sugar and clam juice and simmer for 5 minutes.
5

Add mussels and tomato sauce Cover and cook until mussels have opened about 10 minutes. Discard any mussels that have not opened after that. Toss in basil and adjust seasonings if needed.
6

Mix the mussels and sauce with pasta and serve Parmesan on top as you like.
7

Note -I like adding peeled shrimp and scallops to make a Seafood Marinara I add them at the same time as I add the mussels. The scallops should be firm and the shrimp pink.