Mussel Puttanesca

dinner mussels pasta


Mussel Puttanesca

Yes, this  is a recipe that asks you to utilize three out of four of your burners, but I promise that your guest will be offering to help clean up after you treat them to this bright, summer time pasta dish jeweled in mussels.

Serves 4 to 6 


3lb mussels, cleaned  and debearded
2 tablespoon kosher salt 
3 garlic cloves, chopped
2 tablespoon good olive oil, plus extra for finishing
2 tablespoon tomato paste
1 26oz can of crushed tomatoes
2 teaspoons sumac
1 tablespoon aleppo pepper
1 teaspoon urfa pepper
1 cup fresh parsley, chopped 
2 tablespoon fresh oregano, picked and chopped
1 cup fresh basil, chopped
1 lb fresh pasta noodles
¼ cup black olives in oil chopped
2 tablespoon capers 
2 cups dry white wine 
1 teaspoon balsamic vinegar 
Zest from one lemon

On one burner start a pot of water for pasta, salt generously.

While you wait for your water to reach boiling, heat olive oil in a large saucepan over medium heat and mix and melt your garlic in tomato paste until the paste darkens a couple hues.  Add your can of tomatoes and increase the temperature to medium high heat as you sprinkle in your seasonings (sumac, aleppo, urfa) and herbs (parsley, oregano, basil).  Once your sauce begins to bubble, lower heat to medium-low and simmer, tasting and stirring as you continue  to cook.

On your third and final burner pour your white wine into a large cast iron or saucepan (whichever is the biggest you have a lid for in your kitchen) and heat to medium-high.  Evenly disperse your mussels throughout the pan and cook and cover for four minutes.  Uncover your mussels in broth and stir over medium heat for an additional five minutes to allow remaining mussels to open.  Discard any still sealed mussels and remove from heat.  

By now your pot of  water should be ready for you to drop in your fresh pasta.  Cook for six minutes or until al dente and strain in a colander under cold tap water. Once strained, toss cooked noodles into your tomato sauce, along with olives, and capers and divide evenly only 4-6 serving plates.  To finish, stud the top of your pasta with plenty of mussels and garnish with a drizzle of balsamic, remaining salt and lemon zest. 


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