I really love this simple, tasty recipe for Mussel Linguine Pasta, served in a roasted tomato based sauce

1.15kg Mussels
1 pk. Weber Seasoning {white wine and herbs}
1 tbsp. unsalted butter
1 tbsp. Lemon juice
1 pk Dry Linguine

For roasting:
3-4 Tomatoes, (very ripe)
1 Red onion, medium size
6 Garlic cloves
5 Mushrooms (Champignon, or button/white mushrooms )
1 Tbsp. Olive Oil
1/2 tsp Sriracha salt
1 smaller Rosemary Spring optional**

Seasoning and other ingr.:
Salt to taste (or sriracha salt)
Black Pepper if desired
1 tsp. Tomato paste (not puree)
1 Tbsp Olive oil

How to
Wash and clean the mussels well under cold water. Soak them in one pot of water with 1 tbsp of flour for 10 minutes; flour will pick off all of the sand, if any. If any of the mussels open up while soaking, throw them out. They are not good!

Preheat the oven to 400F/200C; Wash tomatoes and cut in half, wash mushrooms and peel onion. Add these with the garlic (still in skin) to a roasting pan. Drizzle with olive oil and sprinkle on each a bit of Sriracha salt (you can use regular salt too.); Roast for 30-35 minutes.

Once done, place everything in food processor with 1 tbsp. olive oil, and pulse until smooth, although take the garlic out of the skin. Season, if needed, to your taste, but not too much because you will add the broth in too which is already seasoned. Add Tomato paste and pulse one more time.

Mix together white wine and herb seasoning according to pk/with 1/4 cup water and a tablespoon of lemon juice. Pour in a deep and large pot and add cleaned mussels. Turn the heat on high and cover with a fitted lid. Steam for 6-8 minutes, or until you see them opening up. If mussels do NOT open up while steaming, discard them because they were dead before you started to cook them. Do not discard broth that you steamed your mussels in, it is delicious.

After steaming: in the steaming pot add half of the sauce; mix it with steamed mussels, take it off the burner and cover. Set aside!

In the large saute pan: add the other half of the sauce, saute for a few minutes just to heat it up, and add cooked pasta; stir to coat pasta with the sauce, then add mussels and spoon over a little bit of broth, a bit at the time to make the pasta more flavourful. You can serve the broth on the side for extra drizzling or dipping.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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