If you're
hosting an epicurean feast, this mussels linguine makes a great dinner
party food ideas. This is also an easy healthy dinner recipe for any
special occasions or special functions to entertain your families and
guests. Thick and rich sauce comprising of caramelized onion, garlic
and tomato makes a flavorful accompaniment to these butter-flavored,
wine-infused mussels. Serve together with linguine or tagliatelle for a
substantial and appetizing dish.
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Ingredients :
Serves 4
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2kg/4˝lb fresh mussels, washed and
scrubbed
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knob of butter
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1 onion, peeled and finely chopped
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300ml/˝ pint medium dry white wine
For the sauce :
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1 tbsp sunflower oil
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4 baby onions, peeled and quartered
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2 garlic cloves, peeled and crushed
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400g can chopped tomatoes
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large pinch of salt
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225g/8oz dried linguine or tagliatelle
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2 tbsp freshly chopped parsley
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Method :
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Soak the mussels in plenty of cold water.
Leave in the refrigerator until required. When ready to use, scrub the
mussel shells, removing any barnacles or beards. Discard any open
mussels.
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Melt the butter in a large pan. Add the
mussels, onion and wine. Cover with a close-fitting lid and steam for
5-6 minutes, shaking the pan gently to ensure even cooking. Discard any
mussels that have not opened, then strain and reserve the liquor.
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To make the sauce, heat the oil in a
medium-sized saucepan, and gently fry the quartered onion and garlic
for 3-4 minutes until soft and transparent. Stir in the tomatoes and
half the reserved mussel liquor. Bring to the boil and simmer for 7-10
minutes until the sauce begins to thicken.
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Cook the pasta in boiling salted water
for 7 minutes or or until al dente. Drain the pasta, reserving 2
tablespoons of the cooking liquor, then return the pasta and liquor to
the pan.
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Remove the meat from half the mussel
shells. Stir into the sauce along with the remaining mussels. Pour the
hot sauce over the cooked pasta and toss gently. Garnish with the
parsley and serve immediately.
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