SAN DIEGO (CBS 8) - This is one of my husband's favorite meals. it is almost effortless to prepare and ready in minutes. Just add a glass of Chianti and some warm crusty bread with a green salad on the side, next stop… Blissville. Enjoy!
1 1/2 to 2 lbs Mussels, scrubbed cleaned, beards removed
3 tbsp ea- butter, olive oil
5 cloves garlic minced
3 lrg shallots, sliced thin
3 sprigs fresh thyme
1/4 tsp Fresh ground black pepper
1 tsp sea salt
Medium pinch of red pepper flakes
1 cup white wine
1-28 oz can Hunts petite diced tomatoes w/ juice
3 cups low sodium chicken stock or broth, heated
1/4 cup chopped flat leaf parsley, divided
1 pkg Barilla linguine, cooked according to instructions for al dente
Place cleaned mussels in a large mixing bowl of cold water, add about 1/4 cup of flour to the bowl and stir. Place in fridge (this helps the mussels release any sand inside).
You will need a very large skillet with high sides and a lid. Place olive oil in the skillet and turn heat to medium high. Once oil has heated, add the butter. Once it has melted add the minced garlic, sliced shallots, thyme (remove the leaves from the stem by pulling the stem between your thumbnail and the tip of your forefinger) and sauté on medium for a few minutes until shallots are translucent. Add fresh ground pepper, salt and red pepper flakes, add the white wine and let simmer for a few minutes before adding the tomatoes. Increase heat to high. Once contents start to boil, add heated broth, reduce heat to medium high and cover with lid and let the tomato broth cook occasionally, stirring for about 10 minutes.
Drain and rinse mussels (discard any open or broken mussels), add mussels and 1/2 of parsley to broth and stir. Reduce to a simmer, cover with lid and let them simmer in the broth for 4 to 5 minutes. Check them half way through and stir again. Once all the mussels have opened remove from heat. Remove any unopened mussels and add remaining parsley before serving.
*If serving with linguine, cook pasta according to instructions. Drain and toss with mussels just before serving.
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