Linguine With Mussels and Tomatoes
In the last decade, the number of farm-raised mussels available at local markets has increased dramatically. And that’s a good thing when you’re craving them, considering what they cost.
Long-lining, the technique used to raise the mussels, has some great advantages. The mussels mature in two years, as opposed to seven in the wild. They have less grit and sand and rarely have “beards,” which makes cleaning them a whole lot easier. And because their shells are thinner, they have more meat per pound than wild mussels.
So maybe they aren’t so expensive after all, or so I like to think, when making a dish like this. Be sure to pick up a package of fresh linguine.
Rinse the mussels well and beard if necessary. Set them aside.
Heat the oil and butter in a large skillet over medium-high heat. Add the shallots and garlic and cook, stirring, until they’re fragrant, about 2 minutes.
Add the tomatoes and break them up a bit with a wooden spoon. Cook, stirring frequently until the tomatoes have softened, about 5 minutes.
While the tomatoes cook, bring plenty of salted water to a boil in a large saucepan. Add the linguine and cook 3 minutes, until al dente.
Add the mussels to the skillet, cover and cook until the mussels have opened up completely, about 3 minutes. Remove them from the skillet and keep them warm.
Drain the linguine and add it to the skillet. Add the lemon juice and the parsley and toss well. Divide the pasta among 4 bowls and top it with the mussels.
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