Linguine With Mussels
By: Batya
Published: Tuesday, May 31, 2011 - 9:27pm

Ingredients




3 quarts mussels
1/2 teaspoon dried marjoram
1 garlic clove
1 teaspoon salt
3 tablespoons olive oil
Milled black pepper
4 cups (2 lb. Can) plum tomatoes
1 pound Linguine pasta

Preparation

1 Scrub the mussels well, rinsing several times under cold water. 2 Place them in a large pot with 1 cup hot water, cover the pot and steam until the mussels are opened. 3 Lift out mussels and set aside. 4 Strain their liquid into a bowl. 5 Reserve 12 mussels in their shells.  Remove the rest from the shells and add them to the strained liquid. 6 Saute garlic in oil until soft. 7 Add tomatoes, breaking them up with a wooden spoon as they cook. 8 Add marjoram, salt and pepper, and simmer, covered, for 20 minutes. 9 Add the shelled mussels and the strained liquid and simmer for another 10 minutes, stirring often until the sauce thickens. 10 Cook the pasta al dente, drain, and place in a warm bowl. 11 Pour half of the mussel sauce over the linguine and toss. 12 Serve in hot rimmed soup bowls with another spoonful of sauce over each serving and 2 open mussels in their shells atop.