I had been craving this since our trip to Italy in the summer, so thought I would give it a go. I love recipes like this that are easy to do, not really that time consuming and hardly any washing up at the end!
I got the mussels from our local Morrsions fish counter, now I haven’t been here for at least a couple of years so was seriously surprised with the wide range of fish available.
The fish monger gave me a good tip for prepping the mussels, which can be done up to a day in advance; once you have taken the beards off and given them a good scrub, don’t leave them in a bowl of water, as this drowns the mussels and kills them before you have had chance to cook them, instead drain off all the excess water place them in a bowl and put a damp cloth over the top of them.
- 1 kg Mussels
- 1 tin of chopped tomatoes
- 1 finely chopped shallot
- 1 large glass of white wine
- 4 crushed garlic cloves
- tbsp oil
- 400g linguine
- flat leaf parsley roughly chopped
- salt and pepper to season
- Put the tinned tomatoes in a food processor and blitz until they are smooth, place in a small sauce pan over a low heat and season to taste.
- Put the shallots and garlic in a frying pan over a medium-high heat and fry for a few minutes until the garlic is a light golden colour. Then add the glass of wine and bring to a simmer.
- While you are waiting for the cooking liquid to come to boil, boil the kettle tip water into a sauce pan add a couple of pinches of salt, once boiling add pasta.
- Once the wine is simmering add half of the mussels and cook until the shells have opened, 4-5 minutes. Then remove with a slotted spoon and place into a bowl. Remove the cooked mussels from their shell and place into tomato sauce.
- Check pasta, if al dente drain and add to tomato sauce, if not cook until it is.
- Cook remaining mussels again until opened, discard any that do not. Add half of the cooking liquid into the tomato sauce, have a quick taste and check seasoning. Once happy serve pasta, divide the rest of the mussels between plates and scatter parsley over the top and serve!