Decent, tasty, cheap, quick, healthy tea.
You'll need to get the beards off the mussels first and give them a good wash. If they're open and won't close when you tap them, chuck em in the bin. I love pasta and this is a really good combo that works brilliantly.
1kg fresh mussels
1 tin of tomatoes
4 cloves of garlic, chopped
1 onion, diced
1 bunch of fresh basil
1/2 red chilli, diced
1 pepper, sliced.
4 or 5 mushrooms, sliced
1 bayleaf
1 lemon
splash of white wine (optional)
salt and pepper
oil
Heat a little oil, add half the garlic, bayleaf, the mussels and a bit of wine. Cover with a lid and cook for 3 minutes until the mussels have opened. Drain the mussels and keep hold of the mussel liquor as this will make your pasta sauce very, very decent.
Put a large pan of water on to boil with a generous pinch of salt and some olive oil. When this comes to a boil put the pasta in.
Heat some more oil in a pan and fry the onion, garlic, chilli, mushrooms and pepper, Sweat them off over a medium heat till they have softened but haven't coloured. Add the tin of tomatoes bring to a boil then add the mussel liquer. Reduce the sauce till it has thickened slightly. Take the meat from the mussels out of their shells and add to the sauce just to warm through.
By now your pasta should be just about cooked, drain and add this to the pasta sauce along with the basil and a squeeze of lemon juice. Season with salt and pepper and serve straight away with some decent bread.
This recipe should make 3 or 4 portions.
Give it a go and enjoy!
Chris x
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