1/2 qt. mussels in shells (approximately 75)
1/4 c. olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, thinly sliced
2 lg. (1 lb. 13 oz.) cans Italian tomatoes, mashed
1 (6 oz.) can tomato paste
1 1/2 tbsp. oregano
1/8 tsp. red pepper
1/2 tsp. black pepper
2 tsp. dried basil
1 1/2 tsp. salt
2 c. red wine
2 lb. linguine
Saute onion and garlic in oil. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, red wine, salt and peppers. Simmer over low heat for 25 minutes with pot covered. Add wine and simmer without the cover until sauce thickens, 15 to 20 minutes.
Add mussels to sauce, cover and cook over medium-high heat approximately 5 minutes. Cook linguine according to package directions and toss with 2 tablespoons olive oil to prevent sticking. Arrange linguine on a large tray. Cover with cooked mussels and tomato sauce
(Original post by Em_maK)
Ok well I brought some pre-cooked mussels the other day, and have to use them by today....I just can't think how!
I have pasta, probably have plain pasta sauce, and some veg..ermmm
I love them in restaurants but obviously they know what they are doing...
I have no idea what to do with them-Any ideas?...I am also a rubbish cook so please bear that in mind
I could possibly get some ingredients from the uni shop but it doesn't have a wide variety.