| Ingredients:
2 kg cooked mussels (see recipe below)
1 ½ litres tomato sauce (see recipe below)
400g Chorizo (sliced)
600g blanched linguine pasta
2 tblsp chopped Italian parsley
2 tblsp chopped sweet basil
2 tots brandy
2 tblsp freshly grated parmesan
Serves 4
Ingredients for Tomato Sauce
2 kg plum tomatoes (roughly chopped)
1 onion (roughly chopped)
1 carrot (roughly chopped)
1 stick table celery (roughly chopped)
2 cups water
2 cloves garlic
½ fresh chilli
2 tsp sugar
Method for tomato sauce
1) Sweat onions with garlic and chilli until translucent. Add carrots and celery and cook for another 10 minutes.
2) Stir in the tomatoes and add 2 cups cold water. Simmer slowly for 45 minutes.
3) Add sugar and blend with a food processor until smooth. Keep sauce to one side.
Ingredients for mussels
2 kg fresh mussels
1 onion
1 carrot
2 cloves garlic
2 cups white wine
1 sprig thyme
1 sprig dill
2 sprigs Italian parsley
Method for the mussels
1)
Heat large pot with a little oil. Add onion, garlic, carrot and stir for 5 minutes.
2) When the pot is very hot, add the mussels and stir for 2 minutes.
3) Add wine and herbs. Cover pot with lid and steam for 8 minutes
4) Remove mussels and cool for later use
5) Strain mussel liquid through a sieve and add to tomato sauce.
Method for main dish
1) Sauté chorizo in a large pan for 2 minutes. Add mussels and deglaze with brandy. Stir in tomato sauce and add fresh herbs.
2) Heat linguine in boiling water and arrange on 4 plates.
3) Spoon the mussel sauce over the linguine and add freshly grated parmesan.
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