Recipe by Corinne Hobin
"A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!"
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1 (12 ounce) package
1 (16 ounce) can
fresh mushrooms, chopped
raw green-lipped mussels
fresh tomatoes, chopped
I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. :)
It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did, added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious.
This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.
Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.
Lots of good mussel flavor, works well with linguine; easy to make
I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste.
This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.
We have made this several times and we love it! We skip the canned tomatoes and use all fresh diced tomatoes from the beginning along with fresh herbs and extra garlic (can you ever have too much?). Light, healthy and fancy at the same time. Great recipe! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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