Recipe for Mussels in a Tomato, Chilli and Mushroom Sauce

Ingredients(23)

• 400 g SPAR Mussel Meat
• 150 ml Olive Brooke Classic White Wine or water
• 25 ml SPAR Extra Virgin Olive Oil Traditional trattoria olive oil
• 1 - 2 cloves garlic, minced
• 100 g SPAR Freshline Button Mushrooms, sliced
• ½ SPAR Freshline Red Pepper, thinly sliced
• 350 g SPAR Traditional Trattoria Tomato & Chilli Pasta Sauce
• 125 ml water
• 250 g SPAR Traditional Trattoria Linguine or Spaghetti
• Fresh Basil or Rocket, to garnish

Method

1. Heat a saucepan over a medium-high heat until hot.
2. Add the mussels and then add the wine or water to the saucepan and cover, allowing the steam to cook the mussels. Shake the pan a few times during cooking.
3. Drain the mussels after 2 -3 minutes and transfer to a small bowl, discard the cooking liquid and reserve to one side.
4. Meanwhile, heat the olive oil in a large saucepan over a medium-high heat. Add the garlic, mushrooms and red pepper and stir well, cooking for 2 - 3 minutes. Add the Traditional Trattoria Tomato & Chilli Pasta Sauce and 125 ml water to the saucepan and bring to a simmer for 2 – 3 minutes. Set aside.
5. Bring a large saucepan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes. Reheat the tomato sauce and stir the mussels into it to warm through. Drain the pasta and toss with the sauce.
6. Season to taste and spoon onto serving plates. Garnish with torn basil or rocket leaves and serve with curls of Marksbury Select Parmigiano Reggiano cheese.