Recipe By :
Serving Size : 4 Preparation Time :0:00
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
is thick but fairly liquid, 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.
