Arlo’s Mussels with Sourdough Crusty Bread
Servings
1 – 2people
Servings
1 – 2people
Ingredients
Instructions
  1. Bring medium pot of water to boil.
  2. Make a cross hair on the Roma tomatoes and place in boiling water for around 30seconds to a minute. Remove with slotted spoon and place in bowl of ice water. Remove skin, deseed, dice. In the same pot add spaghetti and cook to al dente, strain and set aside, coating with a splash of olive oil.
  3. In a large pot with lid add the EVOO, garlic, eschallots and chilli and lightly colour.
  4. After 1 or 2 minutes add mussels and wine and cover with lid. Give the pot an occasional shake. Cook for 3 – 4 minutes or until the mussels open. Remove mussels and set aside and discard unopened mussels.
  5. Add the Polpa to the pot and simmer for 5minutes or until it’s slightly thickened. Add parsley. Add the spaghetti back through and coat in sauce.
  6. Remove pasta to serving dish and cover with mussels. Pour remaining sauce over the mussels and top with sliced Roma tomatoes and more chopped Italian parsley.
  7. Serve with a wedge of lemon or squeeze lemon over, beside slices of your favourite sourdough crusty bread drizzled with EVOO. Bon Appetit!