If you’re a seafood fan, this is for you! It’s really hard to find fresh seafood in supermarkets and I avoid adventuring too much because I don’t know the storage/ transport conditions. But this time I went for these lovely blue mussels which came frozen and in air-tight conditions.
Mussels tagliatelle
Servings: 4
Ingredients
- 1 kg blue mussels I used frozen ones, debearded and cleaned up already
- 400 g tomato passata
- 200 ml tomato juice
- 100 ml dry rose wine
- 1 bay leaf
- 2 garlic cloves minced
- salt and pepper to taste
- 200 g whole-weat tagliatelle
- 1/2 bundle fresh parsley
Instructions
- Add the pasta water to a big pot and bring to boil. Add the pasta and cook according to the package instructions.
- Wash the mussels under cold water. I used cleaned and debearded ones. Discard any piece with broken shell.
- Add the tomato passata, juice, minced garlic and bay leaf to a deep pot on low heat. Stir from time to time and leave to simmer for 5 minutes.
- Add the wine and leave to simmer for 5 more minutes.
- Add the mussels, close the lid and leave to simmer for 5 minutes.
- Open the lid and discard any mussels that didn't open already. Toss the remaining content, add the lid and leave it like that until serving.
- Serve with a sprinkle of freshly chopped parsley.
