Another quick pasta dish for lunch! Love the fresh and vibrant colour of this dish :D The fresh mussels are simmered in white wine till cooked. Thereafter the broth is strained and mixed with a simple saffron infused tomato sauce. Finally the cooked pasta (I've used my favourite linguine) is tossed with some of the tomato sauce, piled on the mussels and drizzled more sauce over, garnish with lots of parsley and lemon zests....serve! Light and simple taste....we like it! ^0^
Recipe source : www.eatingwell.com
- 250gm linguine
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 can crushed tomatoes with basil
- Big pinch of saffron threads (soaked in 2 tbsp warm water)
- 1 kg mussels, cleaned
- 3/4 cup white wine
- 1/4 tsp chilli flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- handful of chopped fresh parsley
- grated lemon zests for garnishing
- Bring a large pot of water to boil. Cook pasta according to package instructions. Drain and transfer to a large serving bowl. Cover to keep warm.
- Heat oil in a large saucepan over medium heat. Add garlic and saute till fragrant for about 3 mins. Add tomatoes and saffron with soaking liquid and simmer for about 5 mins, stirring frequently until thickens slightly.
- Meanwhile, bring mussels and wine to a boil in a separate pot over high heat. Cover, reduce heat to medium and cook until the mussels open, about 5-6 mins. Transfer the mussels to a large bowl, discard any unopened ones.
- Strain the mussels broth through a sieve into the tomato sauce. Stir in chilli flakes and simmer for 1 min. Add salt and pepper to taste.
- Ladle half the sauce over the pasta and toss to coat. Divide the pasta among individual plate, top with mussels and spoon the remaining sauce over. Topped with parsley and lemon zests. Serve immediately.