Mussels with Puttanesca
Number of Servings: 2
Source:
Ingredients
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)
Method
  1. 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
  2. Bring a large pot of salted water to a boil. Cook pasta according package directions and drain.
  3. 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.
  4. Divide pasta between two bowls. Cover with mussels and sauce. Garnish with parsley.