Once the mussels are cleaned, this meal is quick and easy to prepare.
5 lbs (2.5 kg) Nova Scotia mussels
1/4 cup (60 mL) olive oil
2 cloves garlic, minced
2 onions, thinly sliced
2 cans (28 oz/796 mL) tomatoes, mashed
1 can (5.5 oz/156 mL) tomato paste
2 lemons, thinly sliced
1/8 tsp (.5 mL) cayenne pepper
2 tsp (10 mL) dried basil
2 Tbsp (25 mL) oregano
1/2 tsp (2 mL) black pepper
1 tsp (5 mL) salt
2 cups (500 mL) red wine
2 lbs (1 kg) linguine
Scrub and rinse mussels; remove byssus threads. Sauté onion and garlic in oil until golden brown. Add next eight ingredients and simmer in covered pot, over low heat, for 30 minutes. Add wine and simmer uncovered for another 20 minutes. Add mussels to sauce, cover and cook over medium high heat until mussels open (approximately 10 minutes). Prepare linguine according to package directions, tossing with 2 Tbsp (25 mL) olive oil to prevent sticking. Arrange linguine on a large tray, top with cooked mussels in tomato sauce. Serve immediately.
Makes approx. eight to 10 servings.