Pasta Salad w/Mussels
4 pounds of mussels
8 tablespoons of olive oil
2 cloves garlic, peeled and chopped
1 large tomato, diced
1/2 cup of chopped fresh basil leaves or 1 teaspoon of dried basil
6 whole peppercorns
a pinch of sugar
2 cups of dry white wine
8 ounces of pasta shells
1/4 cup of vinegar
1/2 cup of finely chopped parsley
salt to taste
a pinch of cayenne pepper
1 green pepper, seeded and chopped
Brush mussels clean under cold running water and remove beards; discard any
mussels with open shells.
Heat 2 tablespoons oil in large pot. Add garlic and sauté for 1 minute. Add
tomato, half the basil, peppercorns, sugar and wine. Add mussels, cover and
cook over high heat for 8 minutes. Remove mussels from pot, discarding any
that have not opened. Reserve cooking liquid. Remove mussels from shells;
discard shells.
Cook pasta in boiling salted water until just tender, following package
directions, drain.
Combine 3 tablespoons reserved cooking liquid, vinegar, oil, remaining basil
and parsley together. Season with salt and cayenne pepper. Add pasta, green
peppers and mussels. Toss well and serve. Serves 4 |
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