This is an Italian dish of egg pasta shells (lumachine) and mussels. Young, fresh mussels are available in the UK in September, but at other times of the year, bottled mussels, without their brine, may be used.
|4 persons||1 hour||30 minutes||30 minutes|
- 1.2 ml Mussels, fresh
- 450 grams Tomatoes
- 1 clove Garlic
- 2 dessertspoons Olive Oil
- 1 tablespoon Parsley, chopped
- ½ teaspoon Marjoram, dried
- ½ teaspoon Basil, dried
- 60 ml White Wine
- 225 grams Pasta Shells
- Salt & Black Pepper
- Lemon Juice
- Scrub and clean the mussels thoroughly.
- Remove the beards and discard any mussels with broken or open shells.
- Skin the tomatoes and chop roughly.
- Peel and finely chop the garlic.
- Heat the oil in a frying pan and lightly fry the garlic.
- Add the tomatoes, parsley and herbs and bring this mixture to simmering point.
- Put the cleaned mussels and the wine in a pan and cover with a lid.
- Cook over moderate heat, shaking occasionally, until the mussels open.
- Remove the mussels from the shells and set them aside.
- Strain the cooking liquid through muslin to remove any sandy sediment, and stir it into the tomato mixture.
- Simmer over low heat for 20 minutes.
- While the tomatoes are cooking, bring a large pan of water to the boil, add 2-3 teaspoons of salt and cook the pasta shells for 12 minutes or until tender, but not soft.
- Drain in a colander and cover with a clean cloth to keep pasta warm.
- Add the mussels to the tomato sauce and heat thorough.
- Season to taste with pepper, adding salt only if necessary, and sharpen with lemon juice.
- Put the pasta shells in a warmed deep serving dish and pour the mussels and sauce over them.
- Serve at once, with crusty bread.