INGREDIENTS

INSTRUCTIONS

1. In a large skillet, pour the entire jar of Ippolito's Naturally Italian Tomato Sauce (or Spicy) and the white wine, increase the heat to high, cover and bring to a boil.

2. Add the fresh, cleaned, bearded mussels and replace the lid. Cook over high heat 3 minutes.

3. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

4a.Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a wire mesh skimmer.

OR

4b. If serving over linguine, place mussels over linguine al dente.

5. Return the pot to the heat, stir in fresh parsley and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels.

6. Sprinkle with fresh parsley and serve warm, immediately.

Serve in bowls with crusted Italian bread

OR

1. Over linguine al dente.

INSTRUCTIONS FOR PASTA AL DENTE

1. Boil: Add the linguine pasta to a pot of salted boiling water.

2. Taste: Start tasting pasta one to two minutes before the package instructions indicate it will be cooked through. When you bite through a piece of al dente pasta, you should see a tiny white dot in the center indicating the pasta is nearly cooked through. Overcooking the noodles may result in an unpleasantly mushy texture. Fresh pasta will have a very short cooking time compared to dried pasta.

3. Drain: Once the pasta is tender and chewy but no longer crunchy, drain the pasta in a colander for serving.