Ingredients
- 8 black mussels
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 × 400 g (14 oz) cans chopped tomatoes
- 60 g (¼ cup) tomato paste (purée)
- 500 g (1 lb 2 oz) spaghetti
- 500 g (1 lb 2 oz) good-quality marinara mix
- 2 tablespoons shredded basil
Method
1. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped on the bench.
2. Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until softened and lightly browned. Add the garlic and stir for another minute, or until fragrant. Add the tomato and tomato paste and bring to the boil. Reduce the heat and simmer for 20–25 minutes, or until the sauce becomes rich and pulpy, stirring the sauce occasionally during cooking. Season with salt and black pepper.
3. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain well, then return to the saucepan and keep warm.
4. Add the marinara mix and the mussels to the tomato sauce and cook for about 2–3 minutes, or until the seafood is cooked and the mussels are open. Discard any mussels that do not open. Stir in the basil. Toss the sauce through the warm pasta and serve.
