When I’m preparing dinner during the week, I’m always looking for shortcuts, and this Mussels & Shrimp with Spicy Tomato/Garlic Sauce is a real winner.
The other day I’m standing in line at the super market and couldn’t help but notice an item in the basket of a women just ahead of me. Frozen mussels already cleaned and removed from the shell. All you needed to do was run them under some cold water and they’re ready to serve.
Frozen Mussels and Salad Shrimp are a great recipe shortcut.
I like mussels for many reasons, they’re inexpensive, quick to cook and really tasty. What I don’t like about them is the tedious job of cleaning them and then wasting money on shells that don’t open. When I spotted these frozen mussels I immediately headed over to the frozen fish display and picked up a package. While I was there I also added a package of frozen salad shrimp.
On the ride home I started thinking about how I was going to use these babies and knowing that I had some fresh linguini at home I came up with the following recipe. I hope you enjoy it.
Mussels and Shrimp with Spicy Tomato and Garlic Sauce: (printable recipe below)
Ingredients:
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1/4 cup of olive oil
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1 large onion finely chopped
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6 large cloves of garlic, chopped
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1/4 cup chopped fresh Italian parsley
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1 28oz can of crushed tomatoes
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1/2 Tbsp. dried Italian seasonings
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1/2 Tbsp. red pepper flakes
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1 10 oz package of frozen mussels, thawed
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1 10 oz package of salad shrimp, thawed
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salt and pepper to taste
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1 pound fresh linguini
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1/4 cup grated Parmesan
Directions:
In a large pot or skillet, heat oil over medium heat. Add the onions and garlic and cook until transparent, about 5 minutes. Add the parsley, crushed tomatoes, Italian seasonings and red pepper flakes.
Reduce the heat and simmer partially covered for 25 minutes, stirring occasionally.
After 25 minutes added the thawed mussels and shrimp and continue cooking for another 5 to 7 minutes.
In the meantime bring three cups of salted water to a boil and add fresh linguini*. Cook until al dente. Fresh pasta cooks quickly usually 3 to 5 minutes.
Drain pasta and return to pot and top with the Spicy sauce. Mix well and add salt or pepper if needed. Serve immediately, topped with grated Parmesan.
* I am a big fan of fresh pasta and suggest that you become one as well. It just taste better, cooks quicker and really is not all that expensive. Our local supermarket has their own private label of fresh pastas, priced under $2.00 for a 9 ounce package.
Serve this dish with a nice California Pinot Noir or Chardonnay.
Shortcut Mussels and Shrimp with Spicy Tomato and Garlic Sauce
Ingredients
- ¼ cup of olive oil
- 1 large onion finely chopped
- 6 large cloves of garlic, chopped
- ¼ cup chopped fresh Italian parsley
- 1 28oz can of crushed tomatoes
- ½ Tbsp. dried Italian seasonings
- ½ Tbsp. red pepper flakes
- 1 10 oz package of frozen mussels, thawed
- 1 10 oz package of salad shrimp, thawed
- salt and pepper to taste
- 1 pound fresh linguini
- ¼ cup grated Parmesan
Instructions
- In a large pot or skillet, heat oil over medium heat. Add the onions and garlic and cook until transparent, about 5 minutes. Add the parsley, crushed tomatoes, Italian seasonings and red pepper flakes.
- Reduce the heat and simmer partially covered for 25 minutes, stirring occasionally.
- After 25 minutes added the thawed mussels and shrimp and continue cooking for another 5 to 7 minutes.
- In the meantime bring three cups of salted water to a boil and add fresh linguini*. Cook until al dente. Fresh pasta cooks quickly usually 3 to 5 minutes.
- Drain pasta and return to pot and top with the Spicy sauce. Mix well and add salt or pepper if needed. Serve immediately, topped with grated Parmesan.
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