MUSSELS ALLA DIAVOLA
Start to finish: 35 min
Ingredients:
12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in puree
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)
Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
Serve linguine with mussels and sauce.
notes:
Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.
Tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.
Makes 6 main-course servings.
Mussels and Wine
3-4 servings)
3 lbs. Mussels
4 Shallots chopped finely
1 Garlic clove chopped
2 tbsp. Olive oil
3 tsp. Butter
2/3 cup Dry white wine
1/3 cup Water
3 tsp. Finely chopped parsley
2 Fresh thyme sprigs or pinch of dried thyme
2 Bay leaves
1/2 tsp. Ground black pepper
1/2 cup Fresh cream
Extra chopped parsley
Lemon quarters
Wash the mussels under running water and remove all traces of mud, seaweed and barnacles. Remove beards (the rough fury part around the mussel).
If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard.
Gently fry the garlic and shallots in olive oil and butter until transparent but not colored.
Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top.
Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.
Serve as soon as the shells open, garnished with chopped parsley and lemon quarters.
Mussels Mariniaire
Main Ingredient:
3 lbs mussels (about 5 to 6 dozen)
butter
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped parsley
Discard any mussels that remain open when tapped with fingers. Clean and remove beards.
In 5-quart saucepot or Dutch oven over medium-high heat, in 2 tbsp hot butter, cook shallot and garlic 1 minute, stirring.
Add wine and mussels; sprinkle mussels with salt and pepper. Cover and simmer 6 to 8 minutes until shells open; stirring occasionally.
With slotted spoon, remove mussels to bowl. (Discard any that remain unopened.) Without disturbing sediment in bottom of saucepot, pour stock into 1-1/2 quart saucepan; heat.
Meanwhile discard halves of mussel shells to which meat is not attached. Arrange mussels in shells, open side up, in soup plates.
Into hot stock, stir 1 tbsp butter; pour over mussels; sprinkle servings with parsley.
