Mussels alla Puttanesca Recipe
The punchy flavours of puttanesca work incredibly well in this speedy mussels recipe. Serve with heaps of crusty bread or mix the whole lot through a bowl of pasta, such as spaghetti.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Saute pan
- Stiff brush
- Paring knife
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 500g of live mussels
- olive oil, for cooking
- 2 anchovy fillets
- 4 garlic cloves, sliced
- 1/2 red chilli, sliced
- 100ml of white wine
- 100ml of tomato juice
- 1 tbsp of capers
- 25g of black olives, pitted
- 25g of green olives, pitted
- 1 lemon, zest and juice to taste
- 2 small sprigs of fresh basil, finely chopped
- salt
- freshly ground black pepper
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