Conchiglie With Mussels And Black Bean Sauce
serves 2-4
Start the pasta water before you start working on anything else, and you'll have dinner in less than 30 minutes. You could also make this with leftover mussels and broth. Just skip steps 2. and 3. and reheat the broth before step 4.
This recipe is part of Andrew Schloss's Sunday Dinners.
12 ounces conchiglie (medium pasta shells)
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup low-sodium broth (chicken or vegetable)
1 teaspoon lemon juice
2 tablespoons white wine
1 pinch red pepper flakes
16 mussels, cleaned and debearded
2 tablespoons garlic black bean sauce
1 medium tomato, sliced
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons sugar
prep: 15 minutes
total: 35 minutes
large pot
medium saucepan (with lid)
slotted spoon
colander
tongs
1. Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook for 10 minutes, or until tender. Drain, shaking off any excess water.
2. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and stir for 1 minute, then pour in the broth, white wine, lemon juice and the red pepper flakes, and bring to a boil.
3. Lower the heat to a steady simmer and add the mussels, and stir briefly. Cover and cook for 2 minutes. Remove mussels as they open with a slotted spoon. Continue to cook 2 more minutes, discarding any mussels that have not opened. Set the opened mussels aside and save the broth.
4. Stir the black bean sauce into the broth, and then add the sliced tomatoes, cumin, chili powder and sugar. Heat until simmering and then stir in the reserved mussels and drained pasta. Remove from the heat and and serve immediately.
