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1
Place the mussels in a saucepan with the bay leaf and cloves.
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2
Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
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3
Remove the mussels with a slotted spoon and set aside to cool.
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4
Reserve the broth from the mussels, and strain.
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5
When the mussels are cool enough to handle, remove the meat and discard the shells.
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6
Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces.
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7
Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute.
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8
Scoop out the broccoli and let the water return to a boil.
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9
Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness.
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10
Do not overcook.
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11
Drain.
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12
Meanwhile, heat the oil in a large skillet.
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13
Add the garlic and cook briefly, but do not brown.
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14
Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper.
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15
Bring to a boil and simmer 5 minutes.
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16
Add the drained ziti and cook, stirring, for 2 minutes.
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17
Add the mussels, the broccoli and butter.
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18
Toss and serve.
