Mussels with Linguine (Jillian Micheals)

By BClover

Calories 343 kcal
fat 7.0 g
protein 22.8 g
carb 48.eg
sodium 391.9 mg

Ingredients

• 12 oz whole wheat linguine
• 2 pounds mussels
• 1 Tbsp olive oil
• 1/4 cup finely chopped scallots
• 1 garlic clove, finely chopped
• 1 Tbsp tomato paste
• 1 pound plum tomatoes , cored, and cut into 1/4" cubes
• 1/2 cup chopped fresh herbs, basil, parsley, marjoram, thyme
• 1/4 cup pitted oil cured black olives, coarsely chopped
• 1 fresh or dried bay leave
• 1/4 tsp black pepper

Preparation

Step 1

Bring a large pot of water to boil. Stir in linguine and cook according to package directions. Drain.

Meanwhile- rinse the mussels under cold running water. pull out any beards by wiggling them gently and then pulling down toward the pointed end of the mussel. Discard any mussels with cracked shells or that do not close when gently tapped on the counter

In a dutch oven or large deep pot, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft. about 3 mins. Stir in the tomato paste and cook for 1 min. Stir in the tomatoes, herbs, olives, and bay leaf and bring to a simmer. Cover and simmer gently for 5 minutes ( if using dried herbs, use about 1/8 cup total and cook for 15 mins.)

Remove the lid and stire the tomato mix. Add the mussels, cover and simmer, gently shaking the pan from time to time until mussels open in about 4 to 5 mins. Use a slotted spoon to transfer the mussels to a serving bowl. Discard any that did not open) and keep warm. Stir in the pepper into the tomato mix. if the broth is a little thin, turn up the heat and simmer until sauce is reduced and flavorful, 3 to 5 mins.
Discard the bay leaf!!!

Divide the linguine over 6 bowls and top with mussels and tomato herb broth. Serve immediately.