Spaghetti with Mussels in rich tomato sauce
Ingredients
3 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon chilli flakes
6 medium vine ripened tomatoes, roughly chopped
½ cup white wine
sea salt and ground pepper
20 shelled mussels, fresh (steamed) or frozen (thawed)
small handful parsley, finely chopped
300 grams dried spaghetti
crispy gremolata crumbs (see recipe below)
CRISPY GREMOLATA CRUMBS
2 tablespoons olive oil
1 tablespoon butter
1½ cups fresh, coarse white breadcrumbs
3 cloves garlic, finely chopped
finely grated zest of 1 lemon
sea salt and ground pepper
Method
1. Heat the oil in a large sauté pan and when hot, add the garlic, chilli flakes, tomatoes and wine. Season well and cook until the tomatoes have started to collapse. Add the mussels and cook until hot then stir in the parsley.
2. Cook the spaghetti according to the packet instructions. Drain then divide between serving bowls.
3. Top with the mussel sauce then a good spoonful of crispy crumbs, serving the rest separately.
MUSSELS
Frozen: thaw first and if using ½ shell remove meat from shell once thawed.
Fresh: steam until mussels open and remove meat from shell.
CRISPY GREMOLATA CRUMBS
Heat the oil and butter in a large sauté pan. Add all the ingredients and cook, stirring constantly, until crisp and golden. Season with salt and pepper. Makes about 1½ cups.
TO SERVE
Serve the mussel spaghetti straight from the pan or pot, sprinkled with the crispy gremolata crumbs and chopped parsley or transfer to a pre-warmed serving dish.
CHEF'S TIP
