Serving
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Mussel & Tomato Sauce for Pasta
Italy
  -   "Marechiaro"
For 1-1/2 #
Effort:
Sched:
DoAhead:  
Pasta  
**
1-1/4 hr.  
Yes
An intensely flavorful sauce, certain to please the seafood lover. It can be made well ahead and reheats well. Also consider it as an omelet filling if you have some left over.






5
8
8
1
14
6
1/4
1/2
1/4
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2
tt
oz
oz
oz
cl
oz

c
t
t
---
T
Mussel meat (1)
Onion white
Bell Pepper green
Garlic
Tomato Purée (2)
Basil leaves
Olive Oil ExtV
Salt
Pepper
-- For 1 # Pasta
Olive Oil
Pepper
Prep   -   (23 min)
  1. Dice the MUSSELS about 3/8 inch on a side. (most frozen mussels are just too big to use whole).
  2. Chop ONION fine. Dice BELL PEPPER small. Crush GARLIC and chop very fine. Mix all.
  3. Chop BASIL fine and mix with TOMATO PURÉe
  4. Chop PARSLEY for garnish.
Run   -   (55 min)
  1. In a spacious sauté pan Heat OLIVE OIL and stir in Onion mix. Fry stirring over moderate heat until onions threaten to show color.
  2. Stir in Mussels and fry stirring a couple of minutes, then stir in Tomato mix. Cover and simmer on low heat stirring occasionally for about 40 minutes (it takes that long for the mussels to be tender). Add boiling water if it threatens to get too dry or you will lose the fresh tomato flavor.
  3. Adjust consistency (add water or simmer uncovered) if needed and season to taste with Salt and Pepper.
  4. Cook Pasta the usual way. When al dente drain, return to the pot and stir in Olive Oil and a sprinkle of Pepper.
  5. Serve warm over warm pasta in individual bowls as shown in photo - or Italian style, just all mixed together, but don't over-sauce. Garnish with Parsley.
NOTES:
  1. Mussel Meat:   In '05, when I first wrote up this recipe I followed the pattern recipe and used a 10 oz can of mussels (adding the can juice to the tomato purée for flavor). Today the Asian markets here in Los Angeles are all well stocked with frozen mussel meat (much cheaper than mussels in the shell). This version is much more flavorful.
  2. Tomato Purée:   Best to use a canned tomato product and purée in a mini-prep processor or similar if canned purée isn't on hand. Crushed tomatoes in purée is good. If you use whole or diced tomatoes in juice up the amount to 18 ounces and simmer it down more.
  3. Basil:   Thought Basil is the preferred herb, Mint, flat leaf Parsley, fresh Oregano, Orange Bergamot or what have you will work too.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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