We've been on a little mussel kick lately. And since they're rated a best choice by the Monterey Bay Aquarium Seafood Watch, are often on sale for a song, and are a delicious and quick dinner, there's really been no reason to end our streak.
This time, I made a spicy, garlicky tomato sauce as a base.
I started by thinly slicing four fat garlic cloves and chopping one half yellow onion. I sauteed them briefly in about two tablespoons of olive oil, along with a generous shake of red pepper flakes.
Next, a 28 ounce can of peeled tomatoes goes into the pan. Salt and pepper and let that simmer away for about twenty minutes before adding two pounds cleaned mussels. Cover the pan and cook for three to five minutes, or until the mussels have opened.
To serve: put some pasta in a bowl (we used whole-wheat linguini), ladle plenty of mussels and tomato sauce over the pasta, and then scatter some roughly chopped parsley on top. Dinner's ready!