Mussels Provencal
by Jamie Grainger
serves: 6
|
|
|
|
|
Mussels Provencal |
Ingredients: |
|
1 12.0 oz package |
|
fettuccini pasta |
|
1 tbsp |
|
EVOO |
|
1 each |
|
onion, chopped |
|
2 cloves |
|
garlic |
|
1 16.0 oz can |
|
diced tomatoes |
|
1 tsp |
|
tomatoe paste |
|
1 each |
|
fresh muchroom, chopped |
|
1 tsp |
|
dried basil |
|
1.20 tsp |
|
dried oregano |
|
1 tsp |
|
dried tarragon |
|
36 each |
|
fresh mussels |
|
1/2 cup |
|
olives |
|
2 each |
|
tomatoes chopped |
Directions: |
|
1.Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2.Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3.Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4.Serve mussels and sauce over pasta.
|
|