Your email address will not be published. Save the liquid the mussels cooked in, then strain it and use put some of that into the tomato sauce. This recipe is sponsored by Cento. I also love mussels and pairing them with this lovely pasta with red sauce is mouth-watering! yummy! Try them out! See more: I created this blog upon my return to combine my interests of writing and photography with my love of food and travel. 250 g water, plus extra as needed 1000 g fresh mussels, shells scrubbed and debearded 30 g extra virgin olive oil, plus extra for serving 30 g eschalots, cut into halves 2. We are becoming a little bit of snobs when it comes to our pasta. 1 lb. Start out by sautéing the onion and garlic in olive oil until softened, then add the jar of tomatoes, breaking them up slightly with a wooden spoon. We are buying the imported kind — delicious!! As much as I enjoy mussels I have to admit I've never prepared them at home. Cook the penne to al dente (soft but firm in the middle), according to the package instructions. Keep some basil aside to use at the last minute to sprinkle over the top at the end. While pasta is cooking, heat olive oil in large pot over medium-high heat. Drain well but do not rinse. Add the tomatoes, breaking slightly with a wooden spoon, then the wine and seasonings. Be the first to know about brand-new shows, the freshest recipes and exciting contests. Splash in the olive oil over medium heat then quickly sauté the onions and garlic until they lightly brown and smell delicious, a minute or two. But will look for that brand. Start by making the sauce. Be on a Food Network Canada show! EatSmarter has over 80,000 healthy & delicious recipes online. In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year. I love mussels with pasta……the sauce, pasta and presentation is beautiful. The ones I used were flavorful pomodorini from the Campania region, labeled as cherry tomatoes, but I’d say they are slightly larger than cherry tomatoes. Get something that has some bite to it and really tastes like wheat. Garnish with parsley and chilli and serve immediately with white wine. The tomatoes are from Italy and really do taste superior to the canned tomatoes grown in the U.S. They’ll cost you more, but it’s worth it. Lower the heat to a simmer, cover and continue cooking, steaming the mussels open. Match a large pot with a tight fitting lid. Easy, Tomatoes, Seafood, Main, Dinner, Pasta, Italian, Herbs, Cocktails/Alcohol, Vegetables, https://www.foodnetwork.ca/recipe/tomato-mussels-with-penne/12916/. Return the steaming hot pasta to the pot, pour in the sauce and stir together. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender yet chewy, 8 to 10 minutes. Cover with a lid and steam for a minute or so, then add white wine and salt. When the sauce has thickened to the proper consistency, (and while the pasta is cooking), add the mussels you removed from the shells to the tomato sauce and simmer for a couple of minutes. All rights reserved. Bring the works to a simmer then pile the mussels on top of the sauce. Benedetto Cavalieri pastas can be purchased at. The results are delicious almost no matter what you do with them… Even better if you treat them with care. Add the pasta to the sauce and stir to combine flavors. Splash in the wine and toss in the oregano. When the sauce has thickened to the proper consistency, (and while the pasta is cooking), add the mussels you removed from the shells to the tomato sauce and simmer for a couple of minutes.
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