Zuppa Di Mussels

Zuppa Di Mussels is one of every seafood lover's favorite dishes. This recipe can be found in many regions of Southern Italy where they're known for their fresh fish and seafood dishes, especially in light, zesty tomato sauces. This dish does not disappoint and is the perfect winter or summer meal. It goes well over linguine or spaghetti.







Recipe


Ingredients

1 can chopped or whole tomatoes (14.5 oz)
4 garlic cloves
1 shallot, chopped
1/2 cup dry white wine
2 Ib. mussels, rinsed, scrubbed and beards removed
2 tbs. extra virgin olive oil
2 tsp. chopped fresh thyme (you can substitute for dry if need be)
Salt
1/4 cup chopped, fresh parsley
1 Ib. linguine


Instructions

1. If using whole tomatoes, hand crush them in a bowl. If using crushed, give them a mash with a grater in a bowl. This makes them into more of a puree. Bring a large pot of water to a boil for the pasta.

2. In a skillet or saucepan, combine garlic, shallot and white wine. Bring to a boil and let alcohol cook down. Add mussels. Cover and cook, shaking the pan from time to time. About 4 minutes or until mussels open up.

3. Transfer only the open mussels to a separate bowl using tongs. Do this until all mussels open. Leave them to cool in bowl. 

4. To make the sauce, add olive oil to same pan. Add garlic. Cook, stirring until just fragrant. About 30 seconds to 1 minute. Add tomatoes and thyme. You can also add a pinch of sugar to add a hint of sweetness.

5. Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes until tomatoes have cooked down. The goal is to cook some of the acidity out of the tomatoes. Add salt as needed. 

6. Add mussels back into pan and heat everything back up for 2 to 3 minutes. Keep on low until your pasta is done. 

7. When pasta is cooked to your liking, drain it and add the sauce directly to the pan with the pasta. Mix it well and serve hot. Alternatively, you can add the pasta to the sauce pan. This part is up to you and depends on the sizing of the pans.


Sauce goes with 1 Ib. of pasta. Double the recipe as needed.



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