Mussels and Cuttlefish Ink Black Pasta Recipe – Cook & Review Ep #30

Mussels and Cuttlefish Ink Black Pasta Recipe
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1/4 cup olive oil
1/3 pound bacon
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
1 can diced tomatoes
5 pounds mussels, scrubbed and debearded
Chopped Fresh Basil
1 oz ouzo liquor
1/8 teaspoon fresh-ground black pepper
Salt, if needed
French Baguettes (optional)

1. In a large pot, heat the oil over moderately low heat. Add Bacon, onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, Ouzo and red-pepper flakes. Reduce the heat. add Basil and simmer, partially covered, for 25 minutes, stirring occasionally.

2.Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.


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