However, now I'm obsessed. If I can order seafood at a restaurant, I nearly always do. So it's clear why I love this recipe for Mussels Marinara so much, which was given to me by a close friend who now lives in Chicago.
1 pound mussels
3 tomatoes, chopped
1 small can tomato paste
Onion, diced
4 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup white wine
2 tablespoons butter
1/4 cup milk
Salt and pepper to taste
1 pound linguine
Cook the pasta according to package directions.
In a large pot, saute the onion and garlic cloves in olive oil until the garlic is lightly own. Add the tomatoes, tomato pasta, white wine, butter, and milk, and stir to combine. Season to taste with salt and pepper.
Add the mussels to the sauce and cover the pot. When the mussels open, the sauce is ready. Discard any mussels that don't open. Serve over the pasta with garlic ead.
