Wednesday, 20 July 2016

spaghetti and mussels in spicy blender sauce

makes 4 servings


1 cup coarsely sliced spring onion (green tops only)
1/2 teaspoon asafoetida (hing)
2 cups (250 g or 9 oz) cherry or grape tomatoes
1 large carrot, thickly sliced
6 bird's eye chillies
1 teaspoon dried mixed italian herbs
1 teaspoon ground black pepper
1 1/2 teaspoon salt

454 g (1 pound) precooked blue mussel meat
3 tablespoons regular olive oil
340 g (12 oz) brown rice spaghetti
chopped parsley, cilantro or vietnamese mint
extra virgin olive oil

  • put all sauce ingredients in blender and process to desired consistency
  • heat 3 tablespoons regular olive oil in pot and when hot, pour in blended sauce
  • cook on high heat for about 10 minutes or until desired consistency
  • stir as necessary to prevent sticking
  • stir in mussels and simmer for 3-4 minutes
  • taste and adjust seasoning if necessary
  • turn off heat and set aside
  • boil enough water to cook spaghetti according to package instructions
  • drain and rinse then stir into sauce
  • serve with chopped herb of choice and a drizzle of extra virgin olive oil

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