- Exported from MasterCook
MUSSELS WITH SAFFRON AND TOMATOES OVER PASTA
4 Preparation Time :
Categories : Pasta Sauces
Low-cal Seafood
Amount Measure Ingredient -- Preparation Method -- -- --
2 tb Olive oil
3 md Garlic cloves, chopped fine
1/2 c Rich, salt-free fish stock
1 lg Pinch of saffron threads
32 sm Fresh mussels in the shell,
-rinsed clean & debearded
1 cn Salt-free whole tomatoes
-(16-ounce)
1 tb Double-concentrate tomato
-paste
1 tb Sugar
1 Bay leaf
2 tb Fresh chives, finely chopped
Cooked spaghetti or linguine
In a large saucepan, heat the olive oil with the
garlic over moderate heat. Add the stock and the
saffron and bring to a boil. Add the mussels, cover
the pan, and steam until all the mussels have opened,
3 to 3 minutes; discard any unopened mussels. With a
slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl.
Add the tomatoes to the pan, breaking them up with
your hands, and stir in the remaining ingredients,
except for the chives. Simmer briskly until the sauce
5 to 7 minutes. then
return the mussels to the pan and simmer to warm them
through, about 1 minute more.
Spoon the sauce, shells and all, over cooked pasta.
Garnish with chives. - - - - - - - - - - - - - - - - - -
