MUSSELS WITH PASTA

Mussels With Pasta image

Provided by Pierre Franey

Time 35m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

2 pounds well-scrubbed mussels, the smaller the better
7 plum tomatoes, about 1 pound
Salt to taste, if desired
3 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
Freshly ground pepper to taste
1/2 cup heavy cream
1/4 cup finely chopped fresh basil
3/4 pound linguine

Steps:

Rinse the mussels and drain thoroughly. Put them in a heavy-bottom kettle and cover closely. It is not necessary to add liquid. As the mussels cook, shake them in the kettle to redistribute them. Let steam 3 to 4 minutes or until the mussels open. Uncover.
Line a bowl with a fine sieve and line the sieve with a double thickness of cheesecloth. Pour the liquid from the kettle into it; there should be almost 3/4 cup. Set aside. Empty the mussels into a flat dish and set aside.
Drop the tomatoes into a basin of boiling water and let stand 9 seconds. Drain and, using a small paring knife, pull the skin from each. Cut away and discard the core from each. Cut the tomatoes into small cubes. There should be about 2 1/4 cups.
Bring about 10 cups of water to the boil and add salt to taste.
Meanwhile, put the oil in skillet and add the garlic. Cook briefly without browning and add the tomatoes. Cook about 2 minutes and add the reserved mussel liquid, hot red pepper flakes, salt and pepper to taste. Cook 5 minutes and add the cream. Bring to the boil and add the mussels with any accumulated liquid. Bring to the boil and remove from the heat. Stir in the basil.
Add the linguine to the boiling water and cook 10 to 12 minutes to the desired doneness. Drain and add to the mussels and serve.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 15 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1093 milligrams, Sugar 6 grams