Mussels with spaghetti and tomato sauce!
This is a simple and elegant way to use two inexpensive ingredients.
Live black mussels can typically be found for under $4/lb. I prepared this 2lb. batch by steaming them in a bath of chardonnay, ghee and rosemary, which took about 4 minutes.
Once all of the mussels opened, I left them to rest in the broth to absorb the flavor. If you are new to cooking mussels, understand that any mussels that don’t open when steaming are no good and must be thrown away.
For the tomato sauce, I chopped 4 whole fresh Roma tomatoes and sautéed them with olive oil, ghee, red pepper flake, Spanish onion and garlic. I added fresh cracked black pepper, ½ cup of diced chopped tinned tomatoes and about 1 cup of the mussel broth to help thin out the sauce.
Once the pasta was cooked per package directions, it was all a matter of plating it so that it looked as fabulous as it tasted!
This recipe works well with shrimp, clams and scallops.
