Mussels Spicy Tomato Sauce From Lidia Recipe 45 Recipes

MUSSELS-SPICY TOMATO SAUCE FROM LIDIA RECIPE - (4/5)

Steps:

• To purge the mussels of their grit, stir the cornmeal into 4 quarts of cold water, add the mussels, and let them soak, shaking them up once of twice, for 1 hour. Drain and scrub them with a stiff brush. Scrape off any barnacles or seaweed. Discard any mussels with cracked shells or that do not shut tightly when tapped. Remove the beards by pulling them toward the narrow end of the shells. In a large saucepan, cook the chopped garlic, parsley, and peperoncino in the olive oil over low heat until the garlic is golden, about 3 minutes. Slide the tomatoes into the skillet, stir in the oregano and pereroncino. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened 5-8 minutes. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary. Discard any mussels that do not open. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo. Zoccolo recipe is under Zoccolo. Serves 4-5

PASTA WITH MUSSELS IN TOMATO SAUCE

Steps:

• Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
• Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
• Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
• Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
• Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
• Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
• Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.

MUSSELS IN SPICY TOMATO SAUCE

Steps:

• To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour. Drain completely, scrub the shells well, and, if necessary, remove the wiry "beard" protruding from the shell by tugging firmly with your fingers.
• Heat 1/4 cup of the olive oil in a large skillet. Add the garlic and cook, shaking the pan, until golden, about 3 minutes. Slide the tomatoes into the skillet and stir in the oregano and red pepper. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary.
• Discard any mussels with unopened shells. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.