Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh mussels
  • 2 tbsp minced garlic
  • ¼ cup minced shallots
  • 1½ cups dry white wine
  • 2 tbsp olive oil
  • 2 garlic cloves ((thinly sliced))
  • 6 anchovies fillets ((rinsed, drained, and chopped))
  • 28 oz diced tomatoes
  • 3 thyme sprigs
  • 1 tsp dried basil
  • a pinch of saffron ((optional) )
  • ¾ pound dried pasta ((spaghetti or linguine) )

Instruction

  • Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
  • In a pot, bring dry white wine, shallots, and garlic to a boil. Add mussels, cover the pot, and cook for 4 minutes or until they open up.Transfer the cooked mussels into a plate. Discard unopened mussels. Strain the mussels broth and reserve about a cup of it for marinara sauce.
  • In a large pot. Bring three quarts of water and 1 tablespoon of salt to a boil. Add pasta and cook until al dente.
  • While you're waiting, heat oil in pot over medium heat. Cook garlic just until fragrant. Add thyme, dried basil, and minced anchovies. Cook for 30 seconds.
  • Add diced tomatoes into the pot. Increase the heat, cook and keep stirring for 4-5 minutes. Add 1 cup of mussels broth, bring to a boil then reduce the heat to simmer until the sauce is thickened (enough to cover the pasta and mussels). Adjust the seasoning with salt, black pepper, and a pinch of sugar if needed.
  • Add the mussels and pasta into the pot. Cook just until warm. Remove from the heat and serve.