Mussels Pomodoro Recipes

SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
• Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
• In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
• Remove mussels from the sauce and set aside.
• Drain the pasta and toss with sauce, parsley, and grated cheese.
• Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.

STEAMED MUSSELS WITH PASSATA DI POMODORO, CHILES, AND HERBS

Steps:

• Combine the olive oil, garlic, scallions, and salt in a large sauté pan over medium-high heat, and sauté until the garlic starts to brown slightly, 2 to 3 minutes. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open. If many mussels remain unopened, steam them another minute. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
• Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
• Suggested Wine Pairing
• Bianco d'Alcamo (Sicily)

MUSSELS POMODORO

Steps:

• Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
• Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.