John Myers
Ingredients for 2 servings:
- 2 tbsp olive oil with truffles
- 1 shallot(s)
- 1 chili pepper(s) (Rawit Red)
- ½ tbsp tomato paste
- 50 g tomatoes, chopped, from the can
- 150 ml dry white wine
- 300 ml water
- ½ lemon(s), juice and 1 slice
- 10 green olives stuffed with peppers
- 10 mussels (green-shell mussels)
- 1 pinch(s) of sugar
- Sea salt and pepper, colorful from the mill
- 1 pinch(s) of cayenne pepper
- 1 tsp herbs de Provence
- n. B. Sauce thickener, dark
- 150g linguine
- 2 tsp salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
For the sauce, dice the shallots and chili pepper. Heat olive oil in a large pan and first sauté the shallots until translucent. Then briefly fry the chili pepper. Briefly fry the tomato paste. Then add the canned tomatoes and their juice. Simmer everything on low heat for 20 minutes. In the meantime, cook the mussels in a pot with white wine and water and a slice of lemon for about 5 minutes. Remove the cooked mussels from the pot. The mussel stock can now be added to the sauce without the lemon. Remove any hard (cartilage) parts from the green-shell mussels and cut into small pieces. Mix in the olives. Season with sugar, sea salt, pepper, cayenne pepper, Provençal herbs and lemon juice. Add everything to the sauce, bring back to a boil, season to taste and thicken with a sauce thickener. Cook the pasta in salted water until al dente, drain well and add to the sauce. Plate up and serve.
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