Source : http://chefmichaelsmith.com/food-country/episode-18-mediterranean-mussel-pasta/
Notes: Commencer par préparer la sauce et attendre que les moules soient cuites avant de faire cuire les pâtes.
Ne pas ajouter de sel à la sauce, les moules et les olives sont déjà salées…
Ingredients :
- 1 box of your favourite pasta (penne)
- 2 tablespoons of olive oil
- 2 chopped onions
- 4 to 6 cloves of thinly sliced garlic
- 1 28-ounce can of whole tomatoes
- 1 teaspoon of dried oregano
- 1 cup or so of pitted calamata black olives
- 2
to 3 poundsof mussels - salt and pepper to taste
Directions :
- Bring a large pot of salted water to the boil then cook the pasta until tender but still chewy.
- Meanwhile make the sauce in a separate pot.
- Splash the olive oil into a large saucepot over medium high heat.
- Toss in the onions and sauté until golden brown.
- Add the garlic and stir for a few minutes until aromatic.
- Add the juice from the can of tomatoes then mash the tomatoes in the can with a fork. Add the tomatoes to the sauce.
- Stir in the oregano and olives and bring the works to a full boil. Lower the heat to a simmer.
- Rinse the mussels in lots of cold clear water.
- Drain for a moment then add to the simmering sauce.
- Cover with a tight fitting lid and continue cooking until the mussels open, cook through and release their flavourful broth.
- Discard the shells and any unopened mussels.
- Taste then season to your taste with
saltand pepper. - Stir in the cooked pasta and enjoy!