Mussel pasta with Dalmatian tomato sauce

Mussel pasta with Dalmatian tomato sauce

Manistra s dagnjama i šalšom od poma

By
From
Dalmatia
Serves
4

This is a very simple and beautiful dish. I love to prepare mussels with pasta – just make sure you buy fresh mussels. A good way to tell mussel freshness is by smelling them. They should smell like the sea and feel heavy, which means they are still alive with sea water in them. Also it’s good to know where they come from, so always buy from a reputable supplier. If they are picked from dirty water or if they grow on iron (such as an old ship wreckage or iron chains) they can be full of metal and not recommended for consumption.

The tomato sauce recipe here can be used as a base for more complex sauces, since it doesn’t have any additional flavours. You can add olives, capers, mushrooms, some ham or prosciutto, and rosemary or basil. If you don’t have fresh tomatoes you can use tinned. In Croatia, we serve this sauce with poached meat or just as a plain pasta sauce. If you don’t want to make the tomato sauce you can just use passata or crushed tomatoes, in which case allow just 15 minutes for cooking the sauce on low heat.

Ingredients

Quantity Ingredient
400ml Dalmatian tomato sauce
1 teaspoon chilli, chopped
400 grams pasta, as spaghetti, fettuccine or linguine
1kg mussels
sea salt
freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, chopped

Method

  1. Heat 400 ml of Dalmatian tomato sauce and add the chilli.
  2. Cook the pasta in salted boiling water until al dente. Drain.
  3. When the tomato sauce is cooked, add the mussels and cook until they just open. Add your cooked pasta, sprinkle with parsley if using, check the seasoning and serve. (Remember the mussels will be salty, so you don’t need to add too much salt.)
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