I always thought cooking shellfish was quite intimidating. How do you know if you’ve cleaned the shellfish well enough? When is it fully cooked? This midwestern girl just never mastered seafood dishes until I discovered heat and eat shellfish. If I can do it, you can too!
Buy your pre-cooked mussels at any big box store and simply add them to a savory sauce. There is no need to go out tonight for a fancy dinner with your special someone when you can make Mussels in Pomodoro Sauce at home just like a trained chef.
This shellfish dish is high on fresh produce flavor. The dry white wine adds a sophisticated taste and because you don’t need the whole bottle for the recipe, you can have a glass for yourself while the mussels steam. Uh, yes please. I used Trader Joe’s Charles Shaw Blend 2013 Sauvignon Blanc, but any private label inexpensive dry white wine will suffice. Cheers!
- 3 lbs Pier 33 Gourmet All Natural Mussels
- 1/2 box Barilla dry spaghetti
- 1 1/2 lb. large, diced roma tomatoes
- 5 diced garlic cloves
- 1/4 c. dry white wine
- 2 T. olive oil
- handful fresh basil leaves
- heavy pinch salt
- heavy pinch pepper
- Cook spaghetti according to box dirextions and drain. Set aside.
- Heat large skillet or wok on medium high.
- Heat olive oil until fragrant.
- Add garlic and stir occasionally for 1 minute. Lower the heat to medium so you don't burn the garlic.
- Add tomatoes, white wine and stir. Cover until it reaches a low boil.
- Remove lid, add mussels, and stir.
- Cover and simmer on medium heat.
- Serve sauce over cooked spaghetti. Add chopped fresh herbs like basil.
Top with grated parmesan cheese and fresh herbs. Traditional pomodoro sauce also includes sauteed onions.
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