Mussels Marinara With Angel Hair Pasta

• 3 pounds bag of mussels
• 4 garlic cloves, minced fine
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 cup white dry wine (pinot grigio)
• 1/4 cup olive oil
• 1 pinch cinnamon
• 1 small onion, minced
• 1 stalk celery minced
• 1 cup canned whole tomatoes, crushed by hand (or minced fresh from the garden)
• 1 tablespoon tomato paste
• 1 sprig oregano
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 pinch cruched red pepper(optional)
• 2 cups cooked al dente angel hair, drained
• 2 tablespoons butter
• 1/4 cup parmesan cheese, freshly grated)

1. Rinse, trim beards if any, and scrub mussels under cold running water, disgarding any broken shells.
2. Add 1/8 cup olive oil to large pot and saute onion, celery, garlic until limp, then add zest, lemon juice, wine, cinnamon, tomatoes, oregano, paste, sea salt & pepper, red pepper if desired, and bring to a boil.
3. Add mussels and steam until all are opened about 10-12 minutes max.
4. Place 1 cup cooked angel hair in each serving bowl, and top with 1 tablespoon butter and 1 tablespoon grated cheese.
5. Scoop mussels and broth on top and surrounding pasta, drizzle remainder of olive oil and top with rest of grated cheese.
6. Top with drizzle of olive oil and remaining grated cheese, and serve with crusty bread for dipping into the broth.

mussels, garlic, orange zest, lemon juice, white dry wine, olive oil, cinnamon, onion, celery, tomatoes, tomato paste, oregano, salt, ground black pepper, cruched red pepperoptional, angel hair, butter, parmesan cheese

Taken from food52.com/recipes/9080-mussels-marinara-with-angel-hair-pasta (may not work)