Vermicelli with tomato and mussel sauce

Vermicelli with tomato and mussel sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1kg mussels, scrubbed and steamed open
80ml olive oil
1 onion, finely chopped
2 garlic cloves, sliced
750g tomatoes, peeled and chopped
375g vermicelli or spaghetti
salt and freshly ground black pepper
2 tablespoons parsley, chopped, to garnish

Method

  1. Reserve a few of the mussels in their shells to use for garnish. Remove remaining mussels from shells and discard shells. Heat 3 tablespoons oil in a large saucepan and fry onion until soft and golden. Stir in garlic, then tomatoes. Simmer gently for about 30 minutes or until tomatoes reduce to a pulp.
  2. Cook pasta in boiling salted water for about 10 minutes or until tender. Drain, place in a heated serving dish containing remaining oil and toss until lightly coated. Season sauce with salt and pepper, add shelled mussels and heat through for a few minutes, stirring well.
  3. Pile sauce over pasta, garnish with chopped parsley and reserved mussels in shells and serve immediately with a green salad.
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