| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Linguine |
| 1/3 |
c |
Sun-dried tomatoes |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Fish or chicken stock |
| 1 |
lb |
Mussels |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Crushed garlic |
| 1 1/2 |
c |
Sliced sweet red peppers |
| 2 1/2 |
c |
Diced tomatoes |
| 1/3 |
c |
Sliced black olives |
| 1/2 |
c |
Chopped fresd basil 2t dried |
|
|
Pepper |
INSTRUCTIONS
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in serving bowl. 2. Pour
boiling water over sun-dried tomatoes. Let soak for 15 minutes.
Drain and chop. 3. In large saucepan combine onions, wine and stock.
Bring to a boil. Add mussels. Cover and simmer for approximately 3
minutes, or until mussels open. Discard any that remain closed.
Remove mussels from shell and reserve. 4. In medium nonstick skillet,
heat oil; saute garlic, red peppers and tomatoes just until peppers
are tender, approximately 4 minutes. Add olives, sundried tomatoes
and reserved mussels. Pour over pasta. Sprinkle with Basil and
pepper, and toss. TIPS. Replace mussels with clams or use a
combination. Buy dry sun-dried tomatoes, not one in oil to reduced
calories and fat. Make ahead>>> Early in the day prepare entire
sauce. Reheat gently, adding some water if sauce appears too thick.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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