Mussels A La Family Crisis Recipe

Name: Mussels A La Family Crisis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels, scrubbed and debearded (note: here in the midwest, often the frozen pasteurized mussels taste better than the fresh ones we get - use your judgement based on your geography); 1 pint homemade tomato sauce (in a pinch, blend a can of good quality diced tomatoes); 14 cloves garlic, finely minced; 3 tablespoons tomato paste; 1/2 cup white wine; 1 teaspoon red pepper flakes (use more or less to taste - depending on your preference for heat); 1 cup sweet onion, chopped; 3 tablespoons olive oil; 1 tablespoon unsalted butter; Handful of good quality green olives brined with garlic (optional)

Servings: persons

2 pounds mussels, scrubbed and debearded (note: here in the midwest, often the frozen pasteurized mussels taste better than the fresh ones we get - use your judgement based on your geography)
1 pint homemade tomato sauce (in a pinch, blend a can of good quality diced tomatoes)
14 cloves garlic, finely minced
3 tablespoons tomato paste
1/2 cup white wine
1 teaspoon red pepper flakes (use more or less to taste - depending on your preference for heat)
1 cup sweet onion, chopped
3 tablespoons olive oil
1 tablespoon unsalted butter
Handful of good quality green olives brined with garlic (optional)

1
Start the pasta water: bring a large pot of salted water to a boil.
2
While the water is heating, add the olive oil, red pepper flakes and onion to a large skillet. Cook on medium heat, until onions become soft.
3
Add the garlic and saute until the garlic becomes fragrant, about a minute. Add the tomato paste and cook for another two minutes.
4
Pour in the white wine and tomato sauce - stir gently until the mixture begins to simmer. Reduce the heat to medium-low. (If all diners are ok with the olives, add them to the sauce now. If there are anti-olive people in your home, go ahead and just top the finished dish with a few olives before serving for those who desire to consume the briny goodness.)
5
At this point, the pasta water should be ready. Add pasta to pot and stir gently.
6
While pasta is cooking, add the mussels to the sauce. Cover the pot while the mussels cook and open.
7
Drain the pasta and return to the pasta pot. Toss with the butter.
8
Season sauce to taste with salt and pepper. Place the pasta in bowls, spooning plenty of sauce and mussels in each.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds mussels, scrubbed and debearded (note: here in the midwest, often the frozen pasteurized mussels taste better than the fresh ones we get - use your judgement based on your geography), 1 pint homemade tomato sauce (in a pinch, blend a can of good quality diced tomatoes), 14 cloves garlic, finely minced, 3 tablespoons tomato paste, and more.

Yes, Mussels A La Family Crisis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels A La Family Crisis

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