Mussels With Green Pasta
|Garlic||1 Clove (5 gm), halved|
|Dry white wine||1 Cup (16 tbs)|
|Green pasta||1 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Firm tomatoes||3 Medium, peeled, seeded, and chopped into 1/2-inch pieces (Not Canned Tomatoes)|
1. Wash the mussels with a stiff brush, remove the beards, and place in large bowl. Cover with water and let stand for 3 to 4 hours, changing the water several times to get rid of the sand. Drain, and put mussels in a large covered saucepan. Add the garlic and the wine. Cover the pan, and steam the mussels over low heat until the shells open. Discard any unopened ones. Remove the mussels from their shells, being careful to capture all the juice for the sauce. Discard the shells.
2. Cook the pasta until it is al dente. Drain, and return it to the saucepan in which it cooked. Add the butter, olive oil, lemon juice, and reserved juice from the steamed mussels. Add half the mussels and half the fresh tomatoes and toss well.
3. Empty the mixture of pasta and sauce into a large bowl or platter, or divide for individual servings. Arrange the remaining mussels and tomato pieces on top of the pasta. The cool, uncooked tomato pieces contribute to a wonderful combination of textures and tastes.