Spaghetti With Mussels And Tomatoes

Recipe Ingredients

2		Mussels in their shells - (abt 3 lbs)
1/4 cup	59ml	Olive oil
2		Garlic cloves - finely chopped
1 lb	454g / 16oz	Tomatoes - peeled, seeded,
		And chopped
		= (or canned chopped plum tomatoes)
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Spaghetti
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Place the mussels in a large pan. Cover it and cook them over high heat until they open, 2 to 3 minutes, shaking the pan. Remove the meat from the shells and discard the shells. Strain the liquid that remains at the bottom of the pan through a cheesecloth and reduce it over high heat if necessary. You will need about 1 cup liquid.

Put the oil and garlic in a skillet and heat over medium heat. Add the tomatoes (if you are using canned tomatoes, discard the liquid first), and boil, uncovered, over medium heat for 5 minutes. Add 1/2 cup of the mussel juice and adjust the seasoning.

Add the remaining mussel juice to rapidly boiling salted water and cook the spaghetti until tender, about 9 minutes.

Add the mussels to the tomato sauce, reduce the heat to low and heat them gently for 5 minutes. Stir in the parsley.

Drain the pasta and turn it into a hot serving dish. Pour the sauce over it and mix well.

This recipe yields 4 servings.

Each serving: 461 calories; 682 mg sodium; 64 mg cholesterol; 19 grams fat; 3 grams saturated fat; 39 grams carbohydrates; 32 grams protein; 2.39 grams fiber.

Source:
The Los Angeles Times, 10-02-2002

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