This meal is one of the most easy and elegant meals I’ve ever made. White wine and mussels provide a heavy dose of French flavor for this classic, with limited ingredients.
serves 2
- 4 small/medium sized RIPE tomatoes
- 1 zucchini
- 1 clove garlic
- 1 cup dry white wine
- 1 tbsp olive oil
- 2 tbsp butter
- 4 sprigs parsley
- 4 leaves basil
- 1 tsp chili flakes
- pinch salt/pepper (to season)
- 8 crimini mushrooms (cleaned)
- 1/2 white onion
- 2 tbsp finely chopped (dry) chorizo or spicy salami
- 1/2 pound mussels
- 1 demi-baguette
- linguine for 2 people
- 3/4 tbsp caper juice
- in a medium sized saute pan heat olive oil and a little butter
- chop tomatoes as finely as possible and add them to the pan, add 1/2 cup white wine
- add herbs, chili flakes salt and pepper and cook down until it has a paste-y consistency
- let cool then remove from pan. meanwhile clean mussels
- transfer tomato sauce into a bowl, heat butter and garlic in that pan
- slice bread and brush the garlic butter mixture over and toast (in toaster oven)
- quarter and slice zucchini, clean and slice mushrooms and chop onions
- heat olive oil in a saute pan and cook the veggies
- heat water in a pot for pasta, cook linguine according to directions
- move the sauteed veggies into another bowl and heat 2 tbsp butter and 1 clove garlic over medium high heat
- when good and melted add the mussels, add 1/2 a cup white wine and the caper juice. meanwhile chop chorizo finely and add to tomato sauce
- when mussels start to open, add the tomato sauce back into the pan
- drain pasta and transfer it to a pot, coating it in butter or olive oil
- add veggies back into the tomato-mussel sauce, let cool for a minute
- serve over pasta with bread and more white wine
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