It’s mussel season over here in the Netherlands and I couldn’t resist getting some. I love their taste and the fact that they are cooked in no time. Add some pasta and this becomes a very filling meal. I used anchovies for the sauce and for me, that made it salty enough. So I didn’t add any extra salt, but you can always add salt later if you wish.
This recipe serves 2.
2 kilos of mussels, scrubbed and beards removed
250grs of spaghetti
Chopped parsley for serving
For the sauce:
2 tablespoons of olive oil
1 small red onion, finely chopped
20grs of anchovy filets, finely chopped (use the oil too)
1 tablespoon of dried oregano
3 cloves of garlic, minced
2 tablespoons of freshly chopped red chili (you can add more or less, depending on your taste)
1 red onion, finely chopped
1 cup of white wine
500ml of tomato puree
1 cup of vegetable stock
Rinse and scrub the mussels under cold water, pulling off any beards. Discard of any mussels that are broken or that don’t clamp shut when tapped.
In a large pan with a lid, place the olive oil plus the anchovy oil over medium-low heat. Once it’s hot, add the red onion, anchovy, oregano and chili. Let it cook for about 4 to 5 minutes till the onion becomes translucent. Don’t forget to stir.
Then add the garlic and stir. Add the white wine and let it reduce to half. Then add the tomato puree and the vegetable stock. Let it reduce until you have a creamy sauce. About 12 minutes.
Then add the mussels, give it a good stir and cover with the lid. Let it cook over medium heat until the mussels open. This will only take a couple of minutes, so keep an eye on them.
One the mussels are cooked, remove them from the sauce and set them aside (discard of any that haven’t opened). Let the sauce reduce again over medium heat.
In the meanwhile cook the pasta as instructed on the package. By the time the pasta is cooked, the sauce should have reduced enough. Add the drained cooked pasta and toss to coat. Taste for salt. I didn’t add any because the anchovy made it salty enough for me.
Serve the pasta with the mussels. Sprinkle some chopped parsley. I also served them with roasted cherry tomatoes. To roast them, just place a few vines of cherry tomatoes in a baking sheet lined with parchment paper. Drizzle some olive oil, salt, onion and garlic powder. Roast for 20 minutes at 180C/350F. Enjoy!
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