Friday, October 7, 2011

RED MUSSEL SAUCE


SLOW COOK
SERVES4

FOR TOMATO SAUCE

4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
1 - 14oz (400g) can italian plum tomatoes, chopped, or 1 lb (500g) fresh ripe tomatoes, peeled and chopped
salt, black pepper

2 1b (1kg) mussels
5 tbsp white wine
1 lb (500g) dried pasta
2 tbsp fresh flat-leaf parsley, chopped


Heat oil in a skillet. Add garlic and red pepper flakes and cook over medium high heat until just golden, 6 minutes. Add tomatoes. Simmer rapidly, stirring occasionally, until thick, 15 minutes. Add salt and pepper to taste.
Meanwhile, scrub mussels under running water. Discard any that are broken or not tightly closed. Place mussels and wine in a large pot with a lid on. Steam over medium heat, shaking occasionally, until shells are open, 5-6 minutes. Remove mussels with a slotted spoon and set aside. Discard any that do not open. Tip the pot and slowly pour out the clear mussel juices, taking care to leave the sandy residue in the pot, Reserve juices and discard residue.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain pasta and add with mussels, mussel juices, and parsley to the hot sauce. Toss gently. Serve immediately.


WHICH PASTA?

Strands or thin ribbons - spaghettini, spaghetti, linguine.

THINK AHEAD

Make tomato sauce up to 3 days in advance. Cover and refrigerate. Reheat before combining with mussels and pasta as directed.

COOKS' NOTE

For a more elegant presentation, remove and discard the empty half of the mussel shells.


VARIATION
RED CLAM SAUCE
Replace mussels with 2 lb (1kg) littleneck clams in shells. Cook as directed.






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