Mussels With Anchovy Tomato Sauce Recipes

TOMATO HERB MUSSELS

Steps:

• In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.

TOMATO AND ANCHOVY SAUCE

Steps:

• Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
• Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
• Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
• Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
• Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
• Add chopped parsley as desired.

SPAGHETTI WITH MUSSELS, TOMATOES AND OREGANO

Steps:

• Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
• Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.

FAST TOMATO SAUCE WITH ANCHOVIES

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

MUSSELS WITH TOMATOES, WINE, AND ANISE

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

Steps:

• In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.