It was a warm day, and I really fancied mussels cooked in a light broth, served with pasta shells, tomatoes, parsley, rocket and watercress.
I have to lament the lack of independent fishmongers on my local high street. Alas, the only other option is to try my luck at the big supermarket chains. I ventured into Sainsbury’s yesterday with the hope of finding mussels but as expected, they had run out. I then proceeded to M&S, and the only ones I could find were pre-packed and prepped mussels in garlic and white wine. It was either that, or something else, but nothing really grabbed me, so I checked out a pack of the aforementioned mussels and headed back home.
I sautéed some shallots and garlic, before adding in 1/2 can of chopped tomatoes and leaving it to cook for 15 minutes over a gentle heat, in a heavy-based pot. I then emptied the pack of mussels along with its sauce into the same pot, added some freshly chopped tomatoes and left it to cook for 7-8 minutes. I cooked about 300g of conchiglie pasta (shells) separately and added the pasta to the mussels once cooked.
Plenty of freshly ground black pepper, some salt and chopped parsley for seasoning. A big bowl laden with mussels, shallot, tomatoes, pasta, broth and plenty of watercress and rocket. Nothing beats freshly made sauce, but this was the next best thing.