This recipe uses U.S.-farmed blue mussels. We also have recipes for lots of other ocean-friendly species

You will need

  • 32 mussels
  • 1/2 shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 cup olive oil
  • 1 vine-ripe tomato, diced
  • 1/2 cup dry white wine
  • 1 pinch saffron
  • 24 ounces linguini, cooked
  • 4 tablespoons olive oil
  • 2 cups diced leeks
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 4 sprigs of fresh basil
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup parmesan cheese, grated

Place the mussels under cold water, rinse well and remove the beards. (Beards look like small pieces of thread that hang from the mouth of the mussel. Remove with a knife and discard.) Dry mussels completely with a towel. Heat 1/4 cup olive oil in a large sauté pan, and add the mussels. Toss mussels for about 40 seconds, then add thinly sliced shallots and chopped garlic. Toss mussels again for several seconds and add diced tomatoes just before garlic turns brown. Cook for 3 minutes, then add wine and saffron. Cover and cook for an additional 2 to 3 minutes, or until all the mussels have opened. Add cooked linguini to a hot sauté pan with the olive oil, diced leeks, basil, salt and black pepper. Serve the mussels over the pasta and garnish with fresh chopped parsley and parmesan cheese.

Makes 4 servings.