makes 4 servings
sauce
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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