Garlic, dried chilli and white wine make a classic sauce for this enticing mussel pasta dish.
For the tomato sauce:
Heat the oil in a large pan and gently fry the garlic and the shallot until light brown. Add a few basil leaves and then add the tomatoes. Stir and cook gently for 30-40 minutes until reduced into a thick sauce. Season with salt and pepper, and add the remaining basil.
For the mussels:
Heat a heavy bottomed pan. Place the mussels, shallots, garlic and white wine in the pan. Place a lid on top and cook for 2-3 minutes until shells are opened.
Remove the mussels from the pan and reduce the remaining liquor by two thirds.
Add the tomato sauce and simmer. Then add the oregano and parsley. Add the mussels into the sauce, adjust seasoning if necessary and place sauce with some spaghetti or similar.
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