A recipe from the first River Cafe Cookbook.
Ingredients
- 6 1/2 lb mussels cleaned
- 4 tbsps olive oil
- 4 plump cloves garlic peeled and finely sliced
- 5 fl oz white wine
- a handful finely chopped flat leaf parsley finely chopped
- extra virgin olive oil
- 1 fresh red chilli deseeded and chopped
- 2 lb fresh plum tomatoes deseeded and chopped
- a handful basil leaves chopped
- sea salt and black pepper
- 9 oz linguini
Servings:
Instructions
- Cook the mussels over a high heat in 2 tbsps olive oil with half the garlic and the wine. As soon as they open leave to cool. Remove from their shells, reserving the cooking liquid.
- Heat the remaining olive oil and garlic plus half the parsley. Fry until the garlic colours, then add the chilli and tomatoes. Cook together gently, reducing the tomatoes to a sauce. This will take about 30 minutes.
- Add the reserved mussel liquid and return to a boil, then remove from the heat and add the mussels, basil, salt and pepper.
- Cook the pasta according to packet instructions in plenty of boiling salted water. Drain well and add to the mussel sauce.
- To serve, pour over a little extra virgin olive oil and sprinkle with the remaining parsley.
Share this Recipe
Powered byWP Ultimate Recipe