Recipes for the Web

Barrington Software Incorporated

Mussels in Tomato Sauce

1 pound spaghetti

3 tablespoons extra virgin olive oil

1 cup chopped onion

small tube of saffron

1/2 cup white wine

2 cups basic tomato sauce

2 pounds mussels, cleaned

1 cup pitted olives, preferably black and green mixed

1 clove garlic, chopped

1/2 cup seeded cubed tomato

1/4 cup capers

Pepper flakes

2 tablespoons grated parmesan for garnish.

1. Bring large pot water to the boil. Add 2 tablespoons of the olive oil. Add the pasta.

2. In a separate kettle or soup pot, heat remaining olive oil, add the onions and stir. Let the onions

brown slightly but not burn.

3. Add 3 pinches saffron threads and stir.

4. Add the wine to deglaze, stirring. Simmer for a for a few seconds. Add the tomato sauce and

cook for two or three minutes to thicken. Add the mussels and blend. Cook for about three minutes

until most of the mussels are open.

5. When the pasta is still firm, nearly al dente, strain it and add it to the pot with the mussels.

Cook for another minute or so, stirring once or twice.

6. Add the olives, capers, cubed tomatoes and stir.

7. Add a pinch of pepper flakes. Sprinkle with parmesan and stir. All the mussels should be fully

open (toss away any that aren't). Serve.

Yield: 4 servings.

From NYT

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