I have this problem with cooking shellfish where I totally don’t trust myself to cook it properly, but I’ve cooked this meal 3 times in the past 2 weeks and haven’t given myself an upset stomach, AND it tastes pretty nifty, too – so it must be good.
This meal is super simple and can be cooked in under 30 minutes including prep time.
It also tastes ultra impressive with white wine, so if you’re having friends around this is a great meal to throw together last minute!
This recipe Serves 2 if you’re a greedy guts like me. Just scale it all up/down for the right numbers.
30 mussels. (I got the airpacked microwave ones, but Fresh are better)
1 medium white onion
1 clove of garlic
1 anchovy fillet (optional, but very much recommended)
15-18 cherry tomatoes. Ripe.
A few basil leaves
1/2 teaspoon chilli flakes (more if you like it spicy)
16 black olives
Let’s get crackin’
1. Put the spaghetti on the boil.
2. Finely chop the onion & garlic, and fry on a low heat in a Jamie-Oliver sized helping of oil. They should become soft, but not brown if you can manage it.
3. Add in the anchovy fillet, chopped. Cook for a few minutes – the anchovy will start to dissolve.
4. Cut all of the tomatoes in half, and squeeze their juice into the pan, then add the shells to the pan too. Cook for about 5 minutes until the oil/tomato/anchovy combo makes a sauce. Add a bit more oil if its looking dry.
5. Throw in the chilli and basil, season with salt & pepper if you want (I didn’t).
6. Empty the mussels into the pan, and stir around. (If you’re using microwave ones, don’t cook them first!)
You should be looking like this now:
7. Cover with a lid and cook for 3 minutes. Uncover & remove any mussels which haven’t opened.
8. Keep the pan off the heat until the pasta is done – then drain the pasta, saving a little bit of the water.
9. Pour the Mussels & Sauce into the pasta, add olives and toss evenly.
10. Heat with a lid on for another minute or two, until everything is hot.
11. Serve with basil garnish and bread with oil & balsamic vinegar.
Seriously, this is about the easiest meal ever. It’s also a great way to use up tomatoes that might otherwise get tossed out for being too soft!
Will you be having a bash?