Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes.

Keep a few boxes of these frozen mussels in garlic butter sauce on hand for last-minute dinners. Then you only have to pop them into the microwave seven minutes or cook them in a saucepan about ...

A Quick Weeknight Dinner That Tastes Like You Tried HarderWhen dinner needs to be fast but still full of flavor, this creamy pasta with smoked mussels is the answer. It comes together in just 15 ...

Many of my friends love shellfish, and most want foods that are quickly cooked. One way to satisfy both needs is with mussels. A responsible fish merchant should sell mussels cleaned and ready to c… ...

3 Cover and cook for 7-8 minutes until the mussels open. Discard any closed mussels. 4 Add the tomatoes to the mussels in the pan and cook for 4-5 minutes until the sauce thickens. 5 In a large ...

If you’re up for a spicy, briny pasta dish, here’s culinary personality Giada De Laurentiis’ linguine with mussels and clams. It’s simple to make and the perfect summer dish.

Add the pasta and the sauce to the mussels and toss. Sprinkle with the parsley, drizzle with the remaining 2 tablespoons of olive oil and serve. Originally appeared: July 2001. Save.

Ingredients. 1kg mussels. 500g dried linguine. ½ cup olive oil. 1 onion, finely diced. 3 cloves garlic, roughly chopped. ½ cup white wine. 2 tbsp baby capers in brine, drained ...

Toss the mussels and linguine through the sauce along with about ¼ to ½ a cup of the reserved pasta water. Serve with lemon wedges and parsley. Serves 4.