The thought of a dish of Mussels always brings back my memories of summer trips to the South of France, where many restaurants serve them fresh from the sea..the thought of eating a plate of mussels in tomato sauce outside on a warm summer day in the hot summer sun brings me to a special place.. ..and maybe it is anticipation but with Spring just popping by it seems that summer can't be far off...but doesn't have to be summer to enjoy this.... it is from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions
Tagliolini Pasta with Mussels
(Tagliolini are egg noodle pasta traditional to the Region of Emilia-Romagna but are sold all over the world)
½ lb of egg noodles (tagliolini pasta)
1 lb of zucchini
1 ½ pounds fresh mussels
¼ cup chopped onion
1 scallion
6 tablespoons of extra virgin oilive oil
1 handful of fresh basil
1 tablespoon freshly chopped parsley leaves
salt
freshly ground pepper to taste
Chop onion and scallion. Place 2 tablespoons of olive oil in a saute pan.Saute on medium low heat for 5 minutes, do nor brown. Wash and slice zucchini into small sticks. In another saucepan,place in 2 tablespoons of olive oil, warm for 1 minute and place in zucchini, saute for 5 minutes,season with salt and pepper to taste. In another sauce pan place in 1 tablespoon of olive oil, place in washed mussels and chopped parsley. Cover and when mussels have opened their shells, remove from heat. Set aside. Remove mussels from pan and shell. Filter the water from cooking mussels and set aside. Place shelled mussels, cooking water , sauteed zucchini, in saute pan with onion.Saute together for 2-3 minutes. Remove from heat. Place in chopped basil and remaining olive oil. Cover and set aside. Cook noodles. Drain. Place into saute pan with mussels, place over moderate low heat for one minute, toss gently. Serve
Booksigning at Free Library of Philadelphia-April 14
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