Iceberg Select™ Mussels with Linguini

Iceberg Select™ Mussels with Linguini
Write a review
  1. 8 ounces whole-wheat linguine
  2. 1/4 cup extra-virgin olive oil
  3. 2 large cloves garlic, chopped
  4. 1 15-ounce can crushed tomatoes with basil
  5. Big pinch of saffron threads, soaked in 2 tablespoons white wine
  6. 2 lbs. Iceberg Select™ mussels
  7. 3/4 cup dry white wine
  8. Big pinch of crushed red pepper
  9. 1/4 teaspoon salt
  10. Freshly ground pepper to taste
  11. 1/4 cup picked Italian flat fresh parsley
  12. 1 tablespoon finely grated lemon zest
  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
  2. Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes.
  3. Add crushed tomatoes and saffron with soaking liquid.
  4. Bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
  5. Meanwhile, steam mussels with the wine in a large pot over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
  6. Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in the crushed red pepper and simmer over medium heat for 1 minute.
  7. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels.
  8. Serve topped with parsley and lemon zest.
Iceberg Select