0 recipes from contoocook and beyond


3 lb. mussels with l/2 cup juice
l/2 cup olive oil
l onion, chopped
2 stalks celery, diced
2 large cloves garlic, minced
l red bell pepper, chopped
l green bell pepper, chopped
4-5 sprigs fresh parsley, chopped
l tsp. dried sweet basil
l cup tomato juice or crushed tomatoes
l/4 cup grated Parmesan cheese
8-l0 oz. spinach pasta twists or spinach noodles
l tsp. (or more to taste) horseradish
Steam mussels, reserving l/2 cup juice. Heat olvie oil in large iron
skillet. Add onion, celery, garlic, red and green peppers and saute
until veggies are soft. Add parsley, basil & horseradish; add tomato
sauce and enough reserved mussel liquid to make a juicy sauce for
the pasta. Cook pasta el dente, drain, & place in oblong baking dish
or shallow casserole. Spoon on mussels and vegetables and sprinkle w
with grated cheese. Toss to serve.
Before you add mussels to casserole, saute in 2 tbps. of butter for
extra flavor.

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