Ingredients and Weight:
- 1 pound mussels, scrubbed and debearded
- 1 pound linguine pasta
- 1 (28-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, tomato paste, white wine (if using), basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- While the sauce is simmering, cook the pasta according to the package directions.
- Add the mussels to the sauce and cook until they open, about 5 minutes. Discard any mussels that do not open.
- Drain the pasta and add it to the sauce. Stir well to combine.
- Serve immediately with grated Parmesan cheese, if desired.
Nutritional Information:
- Calories: 550
- Fat: 30g
- Carbs: 70g
- Protein: 30g
Dish Characteristics:
- Savory and flavorful with a rich tomato sauce
- Abundant mussels adding a briny and succulent flavor
- Colorful and visually appealing
User Comments:
- "This is the best seafood pasta I've ever had! The mussels were perfectly cooked and the sauce was out of this world." - Sarah J.
- "I'm not usually a fan of seafood, but I loved this dish. The mussels were so tender and the sauce was so rich." - Michael S.
- "This is a great dish to make for a special occasion. It's easy to prepare and always impresses my guests." - Jane G.
Special Precautions and Tips:
- Make sure to scrub the mussels thoroughly to remove any grit or debris.
- Discard any mussels that do not open after cooking.
- Serve the pasta immediately, as the mussels will become tough if left in the sauce for too long.
