Fody’s Spicy Mussels and Pasta with Garlic Bread

Bring a large pot of well salted water to a boil and prepare pasta according to package instructions.

In a shallow saucepan over medium heat, bring broth or water to a slow boil. Add in mussels* and cover, steaming about 3-4 minutes checking at the 4 minute mark to see if any mussels have opened. Using kitchen tongs, remove any opened mussels and set aside in a bowl, continuing to steam until the mussels’ shells have opened. After a total of 7 minutes, discard any unopened mussels.

In a large saucepan over medium low heat, bring Fody’s Spicy Marinara Sauce and Garlic Infused Olive Oil to a simmer.

When pasta is through cooking, using a slotted pasta spoon, remove the pasta from the water and add to the saucepan with the spicy marinara sauce. If the sauce is too thick, you can use the reserved pasta water to thin it out in order to coat all of the linguine evenly. Add in mussels and toss once more.

Once pasta + mussels are coated with sauce, add to pasta bowls and top with fresh parsley and parmesan cheese if desired.

Just prior to serving, turn the oven on to broil setting and line a baking sheet with tin foil. While the oven heats, brush tops of sourdough bread with melted ghee and Fody’s Garlic Infused Olive Oil.

Broil about 3-5 minutes until bread is toasted and golden. Top each slice with 1 tbsp parmesan cheese if desired and return to the oven for 30 seconds to melt the cheese. Top with fresh chopped parsley and serve.

*A note on cooking mussels: prior to steaming, discard any mussels that are opened as these are not safe to eat. Likewise, after cooking, any mussels that have not opened should also be discarded for the same reason.