Portuguese-Style Mussels over Linguine

Name: Portuguese-Style Mussels over Linguine
Cook time: 45 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1/2 lb linguica sausage, chorizo, keilbasa or 1/2 lb other hard sausage; 1 tablespoon olive oil; 2 garlic cloves, chopped; 4 -5 plum tomatoes, cored and roughly chopped; 1/4 cup fresh basil, shredded or 1/4 cup minced fresh parsley leaves, plus some for garnish; 1/2 cup water (do not use if using canned tomatoes); 3 lbs mussels, cleaned; 1 1/2 lbs linguine

Submitted by Scarlett516

"If you don't have linguine, you may use spaghetti, or any other long pasta."

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Ready In:: 45mins
Ingredients:: 8
Serves:: 6

ingredients

¹⁄₂ lb linguica sausage, chorizo, keilbasa or 1/2 lb other hard sausage
1 tablespoon olive oil
2 garlic cloves, chopped
4 -5 plum tomatoes, cored and roughly chopped
¹⁄₄ cup fresh basil, shredded or 1/4 cup minced fresh parsley leaves, plus some for garnish
¹⁄₂ cup water (do not use if using canned tomatoes)
3 lbs mussels, cleaned
1 ¹⁄₂ lbs linguine

directions

Bring a large pot of water to a boil.
Remove the skin from the sausage and chop into 1/4-1/2 inch pieces. Combine the olive oil and sausage into a large, deep pot over medium heat. Cook, stirring, for about 5 minutes.
When the sausage begins to brown, add the garlic.
Cook 1 or 2 minutes, stirring occasionally, then add the tomatoes and 1/4 cup basil.
Cook 1-2 minutes, stirring, until tomatoes are softened. Add the water if you are not using canned tomatoes. Stir, add the mussels, cover, and turn heat to high.
Salt the boiling water and cook the pasta until it is al dente.
Cook the mussels, shaking the pot occasionally until all the mussels are open, about 10 minutes.
Drain the pasta, place in a large serving bowl, and pour the mussels and sauce over the pasta.
Garnish and serve.

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RECIPE SUBMITTED BY

Scarlett516

I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%> (Zaar World Tour 4) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> (Australia/New Zealand Swap #15)

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