Recipe Servings: 8 portions
3 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
1 cup basil leaves, 1/3 roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon cracked peppercorns
3 garlic cloves, roughly chopped
2 pounds mussels, debearded and scrubbed
1 pound conchiglie pasta shells or other pasta shapes (We recommend Delverde Pasta)
1 jar Lucini® Tuscan Harvest Plum Tomatoes, Diced Peeled
1 tablespoon kosher salt
Bring a large pot of salted water to a boil. Add the pasta, cook until al dente, drain and set aside. While the pasta boils, cook the mussels.
Heat the olive oil, chopped basil, red pepper flakes and cracked pepper in a large skillet or pot over medium-high heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the mussels, cook for 30 seconds and then cover the skillet. Reduce the heat to medium-low and cook until all of the mussels open, about 3 to 4 minutes.
Using a slotted spoon, remove the mussels from the skillet and set aside. Stir the tomatoes and salt into the skillet and bring to a boil. Reduce the heat to a simmer and cook until slightly thickened, about 4 minutes. Add mussels and any accumulated juices back to the skillet along with the cooked pasta and whole basil leaves, using tongs to toss together. Cover the skillet, cook for 1 minute to combine the flavors and serve.
- Courtesy of Chef Suvir Saran
Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes. The sauce is infused with basil twice—in the beginning it is fried with the cracked pepper and at the end it is added fresh with the mussels. Frying fresh and dried herbs and spices is an Indian culinary trick that adds depth and an extra layer of intensity to just about any dish.