Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close.

 

MUSSEL PUTTENESCA

THE MOORING

INGREDIENTS
  • 3 lbs mussels
  • 8 oz. cooked angel hair pasta
  • 2 tbs garlic
  • ½ cup kalamata olives
  • 3 tbs capers
  • salt & pepper to taste
  • 2 tbs parsley
  • ½ cup tomato juice
  • ½ cup diced tomatoes

 

HOW TO MAKE IT
  • In a medium sauce pan, sweat garlic.
  • Add tomatoes, tomato juice, olives, mussels & capers.
  • As the mussels open, toss with pasta & plate.
  • Finish with parsley, salt and pepper.