Mussels with Saffron, Tomato, and Wine over Linguine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired. Ingredients:
2 tablespoons butter |
1/4 cup chopped shallots |
3 garlic cloves, minced |
1/4 teaspoon saffron threads, crushed |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1/2 cup dry white wine |
1/4 cup chopped fresh parsley |
1/8 teaspoon freshly ground black pepper |
1 (8-ounce) bottle clam juice |
2 pounds mussels, scrubbed and debearded |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.
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