Steamed mussels are simmered in a briny, garlicky, tomato saffron broth with fresh herbs, then served over tender pasta. It's good to the last drop.
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2
Author Lisa B.
Ingredients
½poundspaghetti
2tablespoonsolive oil
¼teaspooncrumbled saffron threads
1anchovy filet in oilrinsed and finely chopped
2clovesof garlicminced
128 oz. can diced tomatoes
½teaspoonchopped fresh oregano
1teaspoonchopped fresh basil
¼teaspoonred pepper flakes
1 ¼poundfresh musselsscrubbed and beards removed
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package direction. Drain pasta and set aside.
In the meantime, heat olive oil in a large sauté pan over medium high heat. Add saffron, anchovy filet, and garlic and cook until garlic becomes fragrant, about 30 seconds to one minute.
Add tomatoes, oregano, basil and red pepper flakes. Bring sauce to a boil.
Add mussels and carefully nestle them within the sauce. Reduce the heat to medium, cover the pan, and cook until the mussels open their shells, approximately 4-6 minutes. Remove pan from heat. Remove and discard and mussels that did not open during cooking.
Place a pile of spaghetti on each plate. Serve mussels and broth over the noodles. Serve with warm crusty garlic bread on the side.