8 oz MalloreddusSmall pasta shells can be substituted
For the mussels:
2 lbs Fresh Mussels
1 Bay leaf
Parsley stems
1/2 Cup White wine
1 Garlic clovesmashed
1 Large scallionwhite bulb only
A generous pinch of saffron threads
For the sauce:
1/4 Cup Evoo
2 Garlic cloveschopped
1 Hot chili pepper to taste
1 Cup Cherry tomatoessliced in half
1 Large scalliongreen only, thinly sliced.
A few Italian parsley leaveschopped
Instructions
1. Soak mussels in iced salted water and let them rest for an hour or so. Wash and clean mussels by removing their “beards.” Discard any broken or damaged shells as demonstrated in the video.
2. Place bay leaf, parsley stems, garlic, scallion bulb, saffron and wine in a pot large enough to fit the mussels. Bring to a simmer on medium heat, add mussels, and cover.
Cook five to ten minutes or until mussel shells start to open. Remove mussels from pot as they open and discard any that remain shut. Set aside.
3. Remove most mussels from shells, leaving some intact to be used as a garnish.
Reserve all the broth to be added to the sauce after straining.
Bring a large pot of water to boil. Once water has reached a boil, add salt and pasta, and cook according to package directions.
4. Heat oil in a large skillet, add garlic and cook for a minute until golden. Add tomatoes and bring to a simmer. Add salt and chili pepper to taste.
Strain the mussel broth and add to sauce; there should be at least one cup of broth.
5. Once pasta is cooked, add to sauce along with mussels and simmer for a minute or two until all flavors are incorporated and the sauce has a creamy consistency
Add sliced scallions and parsley.
Mix thoroughly, transfer to a serving platter and arrange a few mussels in the shell on top.