Mussels with Saffron & Tomatoes Over Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| ½ | cup |
fish stock
rich, salt free |
|
| 1 | pinch |
saffron threads
|
*
|
| 32 | small |
mussels
fresh, in the shell, rinsed clean, debearded |
*
|
| 1 | can |
tomatoes
salt-free |
*
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
chives
fresh, finely chopped |
|
| 1 | x |
spaghetti cooked
or linguine |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| 118 | ml |
fish stock
rich, salt free |
|
| 1 | pinch |
saffron threads
|
*
|
| 32 | small |
mussels
fresh, in the shell, rinsed clean, debearded |
*
|
| 1 | can |
tomatoes
salt-free |
*
|
| 15 | ml |
tomato paste
|
|
| 15 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
chives
fresh, finely chopped |
|
| 1 | x |
spaghetti cooked
or linguine |
* |
Directions
In a large saucepan, heat the olive oil with the garlic over moderate heat.
Add the stock and the saffron and bring to a boil. Add the mussels, cover the pan, and steam until all the mussels have opened, 3 to 3 minutes; discard any unopened mussels.
With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl.
Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives.
Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes.
then return the mussels to the pan and simmer to warm them through, about 1 minute more.
Spoon the sauce, shells and all, over cooked pasta.
Garnish with chives.
