Description
A tomato sauce recipe for mussels is great if you don’t like the usual wine recipes (like me!). There is no salt or butter. Here’s a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you’ve got yourself some nice fresh mussels!
Ingredients
- 1 (12 ounce) package fettuccini pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon tomato paste
- 5 fresh mushrooms, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried tarragon
- 36 raw green-lipped mussels
- ½ cup olives (Optional)
- 2 fresh tomatoes, chopped
Instructions
- Bring a large pot of water to boiling. Cook pasta in boiling water until al dente
- about 8 to 10 minutes. Drain.
- Meanwhile
- heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes
- tomato paste
- and mushrooms
- and add the mussels. Season with basil
- oregano
- and tarragon. Cover
- and simmer for 10 minutes.
- Stir in olives and fresh tomatoes. Cover
- and simmer 5 minutes.
- Serve mussels and sauce over pasta.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6