Mussels (1 pound)
Tomato paste (6 oz can)
White wine (1 1/2cups)
Garlic (4 cloves)
Tomatoes (2 – diced)
Linguine Pasta (or angel hair)
Black Pepper (1/2 teaspoon)
Butter (3 tbsp)
Crushed red pepper (1 tbsp – optional)
First, prepare the mussels by soaking them in cold water for around 20 minutes and pulling off any “beards” you see beforehand. If you notice any of the mussels are already fully open, toss them.
Get a pot (with a lid) and set the heat to medium and put in 3 tbsp of butter. Once the butter is melted, add the diced tomatoes, chopped garlic, black pepper and crushed red pepper. After stirring for around 30 seconds add the white wine and tomato paste which should prevent the garlic from burning.
Now carefully place the mussels in and close the lid. Steam the Mussels for 8 minutes on high.
While the Mussels are being steamed make your linguine in a separate pot.
After you open the lid, check to see that the mussels have opened. Once opened, sprinkle with parsley and serve with the cooked linguine.