Mussel & Tomato Sauce for Pasta/title> </head> <body bgcolor=#FFFEF7><hr size=5 noshade> <table cellspacing=3 cellpadding=0> <tr><td rowspan=2><p align=center> <a href="./yjn_mussel1x.html"> <img src="./img/yjn_mussel1c.jpg" align=left border=0 hspace=8 alt="Serving"></a> <br clear=left>Click to Enlarge </p></td> <td colspan=4> <big><big><big><b>Mussel & Tomato Sauce for Pasta</b></big></big> <br><b>Italian</b></big> <hr size=2 noshade></tr> <tr> <td nowrap valign=top>For 1 #<br>Effort:<br>Sched:<br>DoAhead:</td> <td nowrap valign=top>pasta<br>easy<br>1 hr<br>Yes</td> <td width=2 bgcolor="#AAAAAA"><br></td> <td valign=top> A modestly substantial tomato sauce with a subdued seafood flavor. Serve with pasta that has a good grip on the sauce, like the Fusilli in the photo. <td> </tr> </table> <hr size=2 noshade align="left"> <table cellspacing=3 cellpadding=0> <tr valign=top> <td width=8> <br><br><br><br><br> <td nowrap> 10 <br>8 <br>8 <br>1 <br>6 <br>14 <br>1/4 <br>tt <br>tt <br>1 <td width=20> oz <br>oz <br>oz <br>cl <br> <br>oz <br>c <br> <br> <br># </td> <td nowrap> can Mussels <br>Onion white <br>Bell Pepper green <br>Garlic <br>Basil leaves <br>Tomato Puré <br>Olive Oil ExtV <br>Salt <br>Pepper <br>Pasta </td> <td><ol> <b><u>Prep</u></b> <li>Drain the <b>MUSSELS</b> reserving the liquid - no sense pouring out that much of the flavor.</li> <li>Chop <b>ONION</b> fine, dice <b>BELL PEPPER</b> small, chop <b>GARLIC</b> very fine, mix all.</li> <li>Chop <b>BASIL</b> fine, mix with <b>TOMATO PURÉ</b> and <b>Can Juice</b> from the Mussels.</li> <li>Chop <b>PARSLEY</b> for garnish.</li> <b><u>Run</u></b> <li>Heat <b>OLIVE OIL</b> and stir in <b>Onion mix</b>. Fry stirring over moderate heat until onions threaten to show color.</li> <li>Stir in <b>Mussels</b> and fry stirring a couple of minutes, then stir in <b>Tomato mix</b>. Cover and simmer on low heat stirring occasionally for about 30 minutes.</li> <li>Adjust consistency (add water or simmer uncovered) if needed and season to taste with <b>SALT</b> and <b>PEPPER</b>. <li>Serve warm over warm pasta in individual bowls garnished with <b>Parsley</b>.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a name="01">Black Olives</a> should be Italian or Greek salt/oil cured, not California Mission in a can - they're very different.</li> <li><a name="02">The</a> preferred herb is, of course, Basil, but Flat Leaf Parsley, Fresh Oregano, Orange Bergamot or what have you will work.</li> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch <br>yjn_mussel1 050707 lci67</small></li> </ol> <p><small>©<cite>Andrew Grygus</cite> - ajg@aaxnet.com - Linking and non-commercial use permitted</small> <hr size=5 noshade></body></html>