zest in the midwest's Notes:
Expand2 pounds mussels, scrubbed and debearded (note: here in the midwest, often the frozen pasteurized mussels taste better than the fresh ones we get - use your judgement based on your geography) Ask a question about this ingredient
1 pint homemade tomato sauce (in a pinch, blend a can of good quality diced tomatoes) Ask a question about this ingredient
14 cloves garlic, finely minced Ask a question about this ingredient
3 tablespoons tomato paste Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
1 teaspoon red pepper flakes (use more or less to taste - depending on your preference for heat) Ask a question about this ingredient
1 cup sweet onion, chopped Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
Handful of good quality green olives brined with garlic (optional) Ask a question about this ingredient
Start the pasta water: bring a large pot of salted water to a boil.
Ask a question about this stepWhile the water is heating, add the olive oil, red pepper flakes and onion to a large skillet. Cook on medium heat, until onions become soft.
Ask a question about this stepAdd the garlic and saute until the garlic becomes fragrant, about a minute. Add the tomato paste and cook for another two minutes.
Ask a question about this stepPour in the white wine and tomato sauce - stir gently until the mixture begins to simmer. Reduce the heat to medium-low. (If all diners are ok with the olives, add them to the sauce now. If there are anti-olive people in your home, go ahead and just top the finished dish with a few olives before serving for those who desire to consume the briny goodness.)
Ask a question about this stepAt this point, the pasta water should be ready. Add pasta to pot and stir gently.
Ask a question about this stepWhile pasta is cooking, add the mussels to the sauce. Cover the pot while the mussels cook and open.
Ask a question about this stepDrain the pasta and return to the pasta pot. Toss with the butter.
Ask a question about this stepSeason sauce to taste with salt and pepper. Place the pasta in bowls, spooning plenty of sauce and mussels in each.
Ask a question about this stepI love your introduction & the recipe name. I'm sure it's delicious, too!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Thanks!!!