Mussels with Pasta

  • 1/3 cup olive oil
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • handful of dried basil, oregano
  • 3 cups chopped tomato
  • 28 oz (1 container) Stock Options Gourmet Fish Stock
  • 2–3 lbs fresh mussels
  • 1 lb fresh or dried pasta
  • chopped parsley garnish

Scrub and de-beard mussels and keep in cold water. Saute onion and garlic in oil. Add the herbs and red pepper. Allow flavors to bloom and then add tomato. Cook till slightly thickened and add Stock Options Fish Stock. Continue cooking and taste for spices and salt. Boil pasta till al dente. Add mussels to sauce and steam till just opened. (Discard any mussels that refuse to open.) Serve immediately over drained pastaand dust with fresh parsley.

Serves 6