Mussels with Puttanesca
Number of Servings: 2
1 lb (500 g) fresh PEI Mussels
1/4 lb (125 g) spaghetti or bite-sized pasta
1 Tbsp (15 mL) olive oil
2 cloves garlic, finely chopped
4 anchovies, rinsed and chopped
1 handful of flat leaf parsley, stems and tops separated and chopped
1/2 tsp (2.5 mL) chilli flakes
1/4 cup (60 mL) black olives, halved
1 Tbsp (15 mL) capers, rinsed
1/3 cup (80 mL) passata (or pureed canned tomatoes)
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside
- Bring a large pot of salted water to a boil. Cook pasta according package directions and drain.
- Meanwhile, heat olive oil in a large pan over medium-high heat. Add anchovies, stirring to dissolve. Stir in parsley stems, chili flakes, olives and capers. Stir well. Stir in passata and mussels. Cover and cook mussels until they open, 3-5 minutes and steam is coming out from under the lid. Discard any mussels that do not open.
- Divide pasta between two bowls. Cover with mussels and sauce. Garnish with parsley.