Mussels in Passata
Mussels in a fragrant tomato sauce. Use fresh mussels from a reputable source, and discard any that do not open during steaming.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 400g passata
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pinch chilli flakes
- 250g linguine
- 4 tablespoons white wine
- 500g mussels, cleaned and debearded
- chopped fresh parsley to garnish
- 1 lemon - cut into wedges, to garnish
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- In a large frying pan over medium heat, warm oil and sauté garlic until transparent. Add passata, oregano, basil and chilli flakes to pan; reduce heat to low and simmer for 5 minutes.
- Meanwhile, cook pasta according to package instructions; drain and reserve.
- Add wine and mussels to frying pan; cover and increase heat to high for 3 to 5 minutes or until shells are open.
- Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.
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Reviews (4)
Used different ingredients. This dish was absolutely fabulous! I did alter the recipe somewhat to include scallops and prawns as well, and added one minced shallot to the garlic and olive oil. I will definitely make this one again! - 08 Oct 2008
Used different ingredients. Oh so yummy! We like heat, so I added more than a pinch of crushed chillies and used red wine instead of the white. Perfect Friday nite dinner. Serve with some nice crusty bread to mop up the wonderful sauce. Thanks Donna! - 08 Oct 2008
Excellent. It was a good idea to pour over the pasta. I added a bit of salt to it. Thank you! - 08 Oct 2008
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