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February 01, 2010

Sustainable seafood recipe: easy diavola mussels

Easy Diavola Mussels
Serves 4

6 garlic cloves, minced
½ teaspoon dried hot red pepper flakes
¼ cup extra-virgin olive oil
¼ cup dry red wine or chicken stock
1 cup prepared tomato sauce or pasta sauce
1 tablespoon drained capers
¼ cup pitted black olives, chopped
2 pounds mussels, scrubbed, debearded
½ pound linguine, cooked and drained

1) Heat oil in large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add wine and boil over high heat 2 minutes, until liquid is reduced.
2) Add tomato sauce, capers, and olives, and bring to a simmer. Add mussels and cook, covered, until mussels open, about 5 to 8 minutes. Discard mussels that do not open.
3) Serve atop a bed of cooked linguine noodles.

Learn why we promote sustainable seafood, and why we chose farmed mussels as February's fish of the month.

Posted by Kim Stakal, conservation

Fish of the month is sponsored by:

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